This is one of those really flexible desserts. You pick the flavor of ice cream. You choose what kind of sauce if any. If you don’t want chocolate, increase the flour to 1 cup and delete the cocoa. You can add nuts or you can dust it with powdered sugar. The options are endless.
Ice Cream Roll
Author: Frugal Antics of a Harried Homemaker
- 4 eggs
- 1 cup sugar
- ¼ cup water
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour
- ⅓ cup cocoa
- 2 tsp baking powder
- ½ teaspoon salt
- 1-1/2 quarts mint chocolate chip ice cream, softened
- Line a greased 15-in. x 10-in. x 1-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 water and vanilla.
- Combine the flour, cocoa, baking powder and salt; fold into egg mixture.
- Spread batter evenly in prepared pan.
- Bake at 375° for 12-14 minutes or until cake is lightly browned.
- Cool for 5 minutes; turn onto a kitchen towel dusted with confectioners’ sugar or cocoa.
- Peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side.
- Cool on a wire rack.
- Unroll cake; spread with ice cream to within 1 in. of edges.
- Roll up again; cover and freeze until firm.
Slice and serve with hot fudge sauce spooned over it.