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Chocolate Ice Cream Roll

New.Wife's picture
Ingredients
  Egg whites 5
  Cream of tartar 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 5
  Sifted all purpose flour 1⁄4 Cup (4 tbs)
  Cocoa 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Peppermint ice cream 1 Quart (Pink Ice Cream)
  Chocolate glaze 2 Cup (32 tbs) (1 Recipe)
Directions

Beat egg whites and cream of tartar till stiff but not dry.
Gradually beat in 1/2 cup sugar.
Beat egg yolks till thick and lemon-colored.
Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla.
Carefully fold yolk mixture into whites.
Line bottom and sides of 15 1/2x 10 1/2x1-inch pan with waxed paper; grease paper lightly.
Spread batter evenly in pan.
Bake in slow oven (325°) about 25 minutes.
Cool 5 minutes; turn onto towel sprinkled with sifted confectioners' sugar.
Peel off paper.
Trim side crusts.
Roll cake with towel; cool.
Unroll.
Stir peppermint ice cream just to soften; gently spread on cake.
Roll up.
Wrap in waxed paper; freeze.
Remove waxed paper, spread with Chocolate Glaze; dot with walnuts.
Freeze till serving time.
Slice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate

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