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Peppermint Ice Cream Roll

Holiday.Cook's picture
  Egg yolks 4
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
  Egg whites 4
  Sugar 1⁄2 Cup (8 tbs)
  Sifted cake flour 2⁄3 Cup (10.67 tbs)
  Cocoa powder 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Peppermint ice cream 1 Quart
  Crushed peppermint candy 1⁄4 Cup (4 tbs)
  Frozen whipped dessert topping 1 Cup (16 tbs), thawed

In small mixer bowl, beat egg yolks till thick and lemon colored; gradually beat in the 1/4 cup sugar.
Add vanilla.
In large mixer bowl, beat egg whites till soft peaks form; gradually add the 1/2 cup sugar, beating to stiff peaks.
Fold egg yolk mixture into whites.
Sift together flour, cocoa powder, baking powder, and salt; fold into egg mixture.
Spread batter evenly in greased and floured 15 x 10 x 1-inch jelly roll pan.
Bake in 375° oven for 10 to 12 minutes.
Immediately loosen sides and turn out onto towel sprinkled with sifted powdered sugar.
Starting at narrow end, roll cake and towel together; cool.
Unroll; top with ice cream softened to spreading consistency.
Roll up (without towel) and freeze.
To serve, stir crushed candy into dessert topping.
Frost cake with topping.
Garnish with additional crushed candy, if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2890 Calories from Fat 947

% Daily Value*

Total Fat 106 g162.9%

Saturated Fat 66.5 g332.4%

Trans Fat 0 g

Cholesterol 948.9 mg316.3%

Sodium 1549.7 mg64.6%

Total Carbohydrates 456 g152.1%

Dietary Fiber 21.3 g85.4%

Sugars 306.6 g

Protein 58 g116.3%

Vitamin A 17.3% Vitamin C

Calcium 54.4% Iron 93%

*Based on a 2000 Calorie diet


Peppermint Ice Cream Roll Recipe