Pumpkin Ice Cream Roll
Total TimePrep: 25 min. Bake: 15 min. + freezing
This was easy enough to make and tastes good but my family prefers the cream cheese version for the filling. It's nice to have on hand in the freezer though.
Oh dear...what a mess I made of this! My cake cracked into pieces when I unrolled it, but I went and slapped on the ice cream, somehow managed to reassemble it, and laughed at the result. But later on I sliced it and it looked kind of pretty, and was delicious with whipped cream on top. I forgot to toast pecans, and I'm sure that would have been even better. I will attempt this creation again!
I make a traditional pumpkin roll with cream cheese filling, but this is even easier than that recipe! I can even get no sugar added butter pecan ice cream, so it makes it even less calories and fat!
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I have been making this recipe for the last ten years and is part of our Thanksgiving tradition.