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Mint-Chip Ice Cream Roll

By: Sonja Wilhau

"This refreshing ice cream cake roll, drizzled with mouth-watering homemade chocolate sauce, adds a fresh finale to any summer meal, according to Sonja Wilhau of Grundy Center, Iowa. 'The cake roll is so pretty that it creates a special occasion whenever I serve it,' she writes."

Rate/Review | Read Reviews (3)

Prep Time:
50 Min

Cook Time:
15 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

3/4 cup all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon salt
5 eggs, separated
1 cup sugar
1 tablespoon lemon juice
1 tablespoon confectioners' sugar
1 1/2 quarts mint chocolate chip ice cream, softened
CHOCOLATE SAUCE:
1 cup sugar
2 tablespoons baking cocoa
1/4 cup butter, cubed
2 tablespoons water
1 (5 ounce) can evaporated milk

Directions

Line a greased 15-in.x 10-in.x 1-in. baking pan with waxed paper; grease the paper and set aside. Sift together the flour, cocoa and salt; set aside. In a medium bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form.
In another bowl, beat the egg yolks and lemon juice until thick and lemon-colored. Fold in egg whites. Fold in reserved dry ingredients just until blended. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back when lightly touched in center.
Cool for 5 minutes. Invert 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 long side. Cool completely on a wire rack.
Unroll cake; spread ice cream to within 1/2 in. of edges. Roll up again. Cover and freeze for at least 3 hours before serving.
In a saucepan over medium heat, bring the sugar, cocoa and butter to a boil. Add water; return to a boil. Stir in milk; boil 3 minutes longer. Cool to room temperature. Serve over ice cream roll.