Butter Pecan Ice Cream Roll Recipe

5 1 1
Butter Pecan Ice Cream Roll Recipe
Butter Pecan Ice Cream Roll Recipe photo by Taste of Home
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Butter Pecan Ice Cream Roll Recipe

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5 1 1
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An active mother of four young sons, Elane Hefner of Elida, Ohio, relies on recipes that deep entertaining simple. "This cake roll can be chilling in the freezer long before guests arrive," she says. "Try varying the flavor of the ice cream to suit different tastes."
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 15 min.

Ingredients

  • 4 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 quarts butter pecan ice cream, softened
  • Confectioners' sugar and pecan halves, optional

Directions

In a mixing bowl, beat eggs, baking powder and salt until thick and lemon-colored. Gradually add sugar, beating until thickened. Beat in water and vanilla. Gradually add the flour. Spread into a greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-14 minutes or until cake is lightly browned. Cool for 5 minutes; turn onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper and roll up jelly-roll style, starting with a short side; cool on a wire rack. When cool, unroll cake. Spread with ice cream to within 1 in. of edges. Reroll; cover and freeze until firm. May be frozen for up to 2 months. If desired, dust with confectioners' sugar and decorate with pecans before serving. Yield: 10 servings.
Editor's Note: See page 50 for tips on make a cake roll.
Originally published as Butter Pecan Ice Cream Roll in Quick Cooking November/December 1998, p52

Nutritional Facts

1/2 cup: 291 calories, 3g fat (0 saturated fat), 3mg cholesterol, 331mg sodium, 56g carbohydrate (0 sugars, 0 fiber), 8g protein.

  • 4 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 quarts butter pecan ice cream, softened
  • Confectioners' sugar and pecan halves, optional
  1. In a mixing bowl, beat eggs, baking powder and salt until thick and lemon-colored. Gradually add sugar, beating until thickened. Beat in water and vanilla. Gradually add the flour. Spread into a greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-14 minutes or until cake is lightly browned. Cool for 5 minutes; turn onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper and roll up jelly-roll style, starting with a short side; cool on a wire rack. When cool, unroll cake. Spread with ice cream to within 1 in. of edges. Reroll; cover and freeze until firm. May be frozen for up to 2 months. If desired, dust with confectioners' sugar and decorate with pecans before serving. Yield: 10 servings.
Editor's Note: See page 50 for tips on make a cake roll.
Originally published as Butter Pecan Ice Cream Roll in Quick Cooking November/December 1998, p52

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bahaokie User ID: 2608373 24040
Reviewed May. 28, 2009

"This sounds scrumptous and I intend to try it. What kind of gluten free flour would work best for this? Thanks.

Wanda (Hefner) Gonzales"

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