Pumpkin Ice Cream Roll Recipe
Pumpkin Ice Cream Roll Recipe photo by Taste of Home

Pumpkin Ice Cream Roll Recipe

Publisher Photo
This wonderful light and lovely dessert is our standby at Thanksgiving and Christmas. The subtle taste of pumpkin and the refreshing ice cream make a most delicious after-dinner treat.
TOTAL TIME: Prep: 25 min. Bake: 15 min. + freezing
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + freezing
MAKES: 10 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • Dash salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • Confectioners' sugar
  • 1 quart butter pecan ice cream, softened
  • Whipped cream, optional
  • Toasted chopped pecans, optional

Nutritional Facts

1 serving (1 slice) equals 276 calories, 11 g fat (5 g saturated fat), 84 mg cholesterol, 163 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  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 15-in. x 10-in. x 1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.
  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.
  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. Yield: 10 servings.
If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.
Originally published as Pumpkin Ice Cream Rolls in Reminisce November/December 1993, p51

Nutritional Facts

1 serving (1 slice) equals 276 calories, 11 g fat (5 g saturated fat), 84 mg cholesterol, 163 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pumpkin Ice Cream Roll

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   (2)
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MY REVIEW
Reviewed Nov. 20, 2011

"I have been making this recipe for the last ten years and is part of our Thanksgiving tradition."

MY REVIEW
Reviewed Mar. 26, 2010

"YUM!"

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