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Makeover Old-Fashioned Ice Cream Roll

Ingredients

  • 4 large Nellie’s Free Range Eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 cups reduced-fat vanilla ice cream, slightly softened
  • CARAMEL SAUCE:
  • 1 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • Chopped pecans, optional

Directions

  • 1. Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray; set aside.
  • 2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.
  • 3. Combine dry ingredients; fold into egg mixture. Spread batter into prepared pan.
  • 4. Bake at 350° for 12-14 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 over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and freeze until firm.
  • 6. Meanwhile, for caramel sauce, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes.
  • 7. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter. Serve with ice cream roll. Sprinkle with pecans if desired.

Nutrition Facts

1 slice with about 2 tablespoons sauce (calculated without pecans): 319 calories, 8g fat (4g saturated fat), 128mg cholesterol, 177mg sodium, 56g carbohydrate (46g sugars, 0 fiber), 7g protein.

Reviews

Average Rating:
  • e3e58q8f
    Aug 30, 2012

    Turned out great. My company all wanted the recipe.

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