Save on Pinterest

Pumpkin Ice Cream Roll

Total Time

Prep: 25 min. Bake: 15 min. + freezing

Makes

10 servings

This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California
Pumpkin Ice Cream Roll Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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

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 15x10x1-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.
If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.

Nutrition Facts

1 slice: 276 calories, 11g fat (5g saturated fat), 84mg cholesterol, 163mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 6g protein.

Recommended Video