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.
OLD-FASHIONED ICE CREAM ROLL
-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in vanilla. Combine dry ingredients; fold into egg mixture., Spread batter evenly 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., Spread cooled cake with ice cream; roll up again. Freeze until firm., For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans if desired.
Nutrition Facts : Calories 585 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 296mg sodium, Carbohydrate 92g carbohydrate (74g sugars, Fiber 0 fiber), Protein 8g protein.
ICE CREAM CAKE ROLL
"The cake roll can be made and filled ahead of time, then thawed once company comes," says field editor Kathy Scott of Hemingford, Nebraska. "You can use whatever ice cream flavor you have on hand."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 13
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake 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 with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.
Nutrition Facts : Calories 380 calories, Fat 15g fat (9g saturated fat), Cholesterol 120mg cholesterol, Sodium 210mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
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.
ICE-CREAM CAKE ROLL
This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.
Provided by Queen Dana
Categories Frozen Desserts
Time 32m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
- Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
- Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
- Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
- Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
MARCIA'S ICE CREAM CAKE ROLL
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
- Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
- While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
- Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
- Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
- Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
- Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
- Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 70.8 g, Cholesterol 111.9 mg, Fat 19 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 10.1 g, Sodium 421.7 mg, Sugar 54.8 g
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