Pumpkin Ice Cream Roll
TOTAL TIME: Prep: 25 min. Bake: 15 min. + freezing
YIELD: 10 servings.
This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California
Ingredients
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3/4 cup all-purpose flour
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2 teaspoons pumpkin pie spice
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1 teaspoon baking powder
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Dash salt
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3 large eggs
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1 cup sugar
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2/3 cup pumpkin
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Confectioners' sugar
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1 quart butter pecan ice cream, softened
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Whipped cream, optional
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Toasted chopped pecans, optional
Directions
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1.
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.
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2.
Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze.
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3.
To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.
Nutrition Facts
1 slice: 276 calories, 11g fat (5g saturated fat), 84mg cholesterol, 163mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 6g protein.
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