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Chocolate Frosted Ice Cream Roll

Southern.Crockpot's picture
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Cocoa 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 4 , separated
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Vanilla ice cream 1 Quart, softened
For chocolate frosting
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Milk 3 Tablespoon
  Cocoa 3 Tablespoon
  Sifted powdered sugar 2 Cup (32 tbs)
  Vanilla extract 1 Teaspoon
  Finely chopped dry roasted pistachios 1 Tablespoon
  Whole dry roasted pistachios 1 Tablespoon
Directions

GETTING READY
1) Grease a 15- x 10- x 1-inch jellyroll pan.

MAKING
2) Line the pan with paper and grease. Keep aside.
3) Add the first 4 ingredients and sift. Keep aside.
4) In a bowl, add the egg whites and beat till foamy.
5) Gradually add in the sugar and beating till soft peaks.
6) Keep aside.
7) Beat the egg yolks till thick and light yellow. Stir in the flavorings.
8) Fold in the yolk mixture into the egg white mix and gently fold in the flour mix.
9) Spread out the mix into an even layer.
10) Place in the oven for 12 minutes at 350°.
11) When done, loosen the sides and turn out onto a damp towel.
12) Peel off the waxed paper.
13) From the wide end, start rolling the cake and towel together.
14) Place seam side down on a wire rack and allow to cool for 30 minutes.
15) Unroll and remove towel.
16) Evenly spread the ice cream over the cake.
17) Gently roll the cake back up and carefully place seam side down on a large baking sheet.
18) Freeze till ice cream is firm.
19) To make the frosting, in a bowl, add all ingredients. Beat well till smooth.
19) Frost with chocolate frosting and freeze till serving time.

SERVING
20) Garnish with pistachios and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cocoa
Interest: 
Kids, Party
Preparation Time: 
45 Minutes
Cook Time: 
15 Minutes
Ready In: 
60 Minutes
Servings: 
10

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