Chocolate Ice Cream Roll

Name: Chocolate Ice Cream Roll
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 4 large eggs, separated; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 3/4 cup sugar divided; 1/2 cup all-purpose flour; 1/3 cup baking cocoa; 1 tablespoon confectioners' sugar; 1 quart cookies and cream ice cream, softened; FROSTING:; 2 cups confectioners' sugar; 3 tablespoons baking cocoa; 1/4 cup milk; 1/4 cup butter, softened; 1 teaspoon vanilla extract

TOTAL TIME: Prep: 30 min. + cooling Bake: 10 min. + freezing YIELD: 10 servings.

Since my husband is not a cake fan, I need to be creative when making his birthday dessert. This year, I came up with this ice cream roll. It went over big with everyone...including our little daughter, Kaitlynn. A mint sprig makes a pretty garnish.

Ingredients

4 large eggs, separated
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar divided
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 tablespoon confectioners' sugar
1 quart cookies and cream ice cream, softened
FROSTING:
2 cups confectioners' sugar
3 tablespoons baking cocoa
1/4 cup milk
1/4 cup butter, softened
1 teaspoon vanilla extract

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat egg yolks, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick).
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread into prepared pan.
4. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm.
6. For frosting, in a large bowl, combine confectioners' sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers.
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Nutrition Facts

1 slice: 377 calories, 13g fat (7g saturated fat), 118mg cholesterol, 226mg sodium, 62g carbohydrate (49g sugars, 1g fiber), 6g protein.