CHOCOLATE ICE CREAM ROLL
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.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- 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. , 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). , 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. , 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., Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm., 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., ,
Nutrition Facts : Calories 377 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 62g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE ICE-CREAM CAKE ROLL
We brought this to a dinner party, and it was one of three desserts there but the first to go! Drizzle chocolate syrup and or raspberry sauce over the top of each slice just before serving.
Provided by startnover
Categories Frozen Desserts
Time 42m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
- Stir together flour, cocoa powder, and baking soda and set aside.
- In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
- Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
- Thoroughly wash beaters.
- In separate bowl beat egg whites on medium speed till soft peaks form.
- Gradually add the 1/2 cup sugar, beating till stiff peaks form.
- Fold egg yolk mixture in with egg whites.
- Sprinkle flour mixture over egg mixture, folding gently just till combined.
- Spread batter evenly in the pan.
- Bake 375°F for 12 to 15 minutes.
- Cake should spring back when touched lightly.
- Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
- Roll the cake up w/ the towel jelly roll style, short end to short end.
- Cool on wire rack, unroll and spread w/ softened ice cream.
- Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.
Nutrition Facts : Calories 169.6, Fat 5.2, SaturatedFat 2.7, Cholesterol 88.2, Sodium 79.9, Carbohydrate 28.1, Fiber 1, Sugar 23, Protein 4.3
ICE CREAM CHOCOLATE ROLL
Make and share this Ice Cream Chocolate Roll recipe from Food.com.
Provided by Chef mariajane
Categories Frozen Desserts
Time 12m
Yield 1 ice-cream roll
Number Of Ingredients 9
Steps:
- Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour. cocoa, baking powder and salt together. Add egg mixture, beating slowly. Flavor with vanilla. Line a greased 15 1/2 x 10 1/2 inch jelly-roll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake in a 425F oven for 12-15 minutes.
- Turn out on a towel sprinkled with confectioners sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice-cream softened enough to spread.
- Roll up quickly, wrap in foil, and keep in freezer until ready to serve. Slice and serve.
Nutrition Facts : Calories 2603.7, Fat 75.9, SaturatedFat 40.7, Cholesterol 814, Sodium 1921.2, Carbohydrate 444.9, Fiber 12.1, Sugar 335.7, Protein 51.4
CHOCOLATE & PEPPERMINT ICE CREAM ROLL
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , 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)., 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., 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., 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., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.
Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
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