Taste of Home
Chocolate & Peppermint Ice Cream Roll
TOTAL TIME: Prep: 40 min. Bake: 10 min. + freezing
YIELD: 10 servings.
Here's an extra-special treat from the freezer. Peppermint ice cream rolled into a homemade chocolate cake gives dinner a refreshing finale. —Jill Evely, Wilmore, Kentucky
Ingredients
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4 large eggs, separated
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1/2 cup all-purpose flour
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1/4 cup plus 2 tablespoons baking cocoa, divided
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/8 teaspoon salt
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3/4 cup sugar, divided
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3 tablespoons water
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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3 cups peppermint or vanilla ice cream, softened if necessary
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Confectioners' sugar
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Red Hots
Directions
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1.
Place egg whites in large bowl; let stand at room temperature 30 minutes.
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2.
Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice.
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3.
In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick).
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4.
With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
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5.
Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
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6.
Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends.
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7.
Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.
Nutrition Facts
1 slice: 214 calories, 9g fat (4g saturated fat), 90mg cholesterol, 100mg sodium, 30g carbohydrate (23g sugars, 1g fiber), 5g protein.
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