Chocolate Ice Cream Roll Food

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CHOCOLATE ICE CREAM ROLL



Chocolate Ice Cream Roll image

Since my husband is not a cake fan, I need to be creative when making his birthday dessert. This year, I came up with this ice cream roll. It went over big with everyone...including our little daughter, Kaitlynn. A mint sprig makes a pretty garnish.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 16

4 large eggs, separated
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar divided
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 tablespoon confectioners' sugar
1 quart cookies and cream ice cream, softened
FROSTING:
2 cups confectioners' sugar
3 tablespoons baking cocoa
1/4 cup milk
1/4 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert 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 short side. Cool completely on a wire rack., Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm., For frosting, in a large bowl, combine confectioners' sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers., ,

Nutrition Facts : Calories 377 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 62g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE ICE-CREAM CAKE ROLL



Chocolate Ice-Cream Cake Roll image

We brought this to a dinner party, and it was one of three desserts there but the first to go! Drizzle chocolate syrup and or raspberry sauce over the top of each slice just before serving.

Provided by startnover

Categories     Frozen Desserts

Time 42m

Yield 10 serving(s)

Number Of Ingredients 10

1/3 cup flour
1/4 teaspoon baking soda
4 egg yolks
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
2 cups softened ice cream
powdered sugar (to garnish)

Steps:

  • Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
  • Stir together flour, cocoa powder, and baking soda and set aside.
  • In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
  • Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
  • Thoroughly wash beaters.
  • In separate bowl beat egg whites on medium speed till soft peaks form.
  • Gradually add the 1/2 cup sugar, beating till stiff peaks form.
  • Fold egg yolk mixture in with egg whites.
  • Sprinkle flour mixture over egg mixture, folding gently just till combined.
  • Spread batter evenly in the pan.
  • Bake 375°F for 12 to 15 minutes.
  • Cake should spring back when touched lightly.
  • Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
  • Roll the cake up w/ the towel jelly roll style, short end to short end.
  • Cool on wire rack, unroll and spread w/ softened ice cream.
  • Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.

Nutrition Facts : Calories 169.6, Fat 5.2, SaturatedFat 2.7, Cholesterol 88.2, Sodium 79.9, Carbohydrate 28.1, Fiber 1, Sugar 23, Protein 4.3

CHOCOLATE CREAM ROLL



Chocolate Cream Roll image

Did you love SuzyQ's when you were little but find them lacking somehow now that you're all grown up? Well, next time you get a craving, try this cake instead! This will satisfy you if you've lost that lovin' feelin' for SuzyQ's! Source: Epicurious Forum.

Provided by MSnow

Categories     Dessert

Time 1h55m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 11

1/4 cup cocoa
2 tablespoons flour
6 eggs
1 1/4 cups confectioners' sugar
1 1/2 teaspoons vanilla
1/4 cup granulated sugar, about
1 cup whipping cream
1/4-1/2 teaspoon vanilla
3 -5 tablespoons confectioners' sugar
5 ounces semisweet baking chocolate
chopped pistachio nut (optional)

Steps:

  • Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
  • Grease paper; set aside.
  • Stir together cocoa and flour until well blended; set aside.
  • In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
  • Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
  • Fold cocoa mixture and vanilla into egg mixture until well blended.
  • Pour batter into prepared pan and spread evenly.
  • Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on rack 5 minutes.
  • Loosen edges of cake with thin-bladed spatula.
  • Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
  • Peel off paper.
  • Starting at short end, roll up cake and towel as for jelly roll.
  • Cool on rack.
  • Unroll.
  • Spread cake with cream filling.
  • Reroll without towel.
  • Place on platter and frost with Thin Chocolate Glaze.
  • Chill several hours or overnight.
  • Garnish with dollops of whipped cream or pistachios.
  • CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
  • THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
  • Spread thinly over roll.

ICE CREAM CHOCOLATE ROLL



Ice Cream Chocolate Roll image

Make and share this Ice Cream Chocolate Roll recipe from Food.com.

Provided by Chef mariajane

Categories     Frozen Desserts

Time 12m

Yield 1 ice-cream roll

Number Of Ingredients 9

3 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
confectioners' sugar
1 quart coffee ice cream or 1 quart vanilla ice cream

Steps:

  • Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour. cocoa, baking powder and salt together. Add egg mixture, beating slowly. Flavor with vanilla. Line a greased 15 1/2 x 10 1/2 inch jelly-roll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake in a 425F oven for 12-15 minutes.
  • Turn out on a towel sprinkled with confectioners sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice-cream softened enough to spread.
  • Roll up quickly, wrap in foil, and keep in freezer until ready to serve. Slice and serve.

Nutrition Facts : Calories 2603.7, Fat 75.9, SaturatedFat 40.7, Cholesterol 814, Sodium 1921.2, Carbohydrate 444.9, Fiber 12.1, Sugar 335.7, Protein 51.4

ICE-CREAM CAKE ROLL



Ice-Cream Cake Roll image

This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.

Provided by Queen Dana

Categories     Frozen Desserts

Time 32m

Yield 1 cake

Number Of Ingredients 10

3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 cups mint chip ice cream, softened
chocolate syrup, for serving

Steps:

  • Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
  • Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
  • Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
  • Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
  • Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

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