Ice Cream Cake Roll Recipe

As requested- Enjoy!

Ice Cream Cake Roll

3/4 C flour
1/3 C cocoa powder
1 t baking powder
pinch of salt
4 eggs
3/4 C granulated sugar
2 t vanilla
2 T powdered sugar
3 C mint chip ice cream, softened

Chocolate syrup, caramel syrup and whipped cream - Optional

Heat your oven to 350 F. Line a 15 x 10 x 1 jelly roll pan with foil so the ends stick out and spray with non stick spray. (The over hanging foil will serve as a handle to lift the cake out of the pan.)

Stir together flour, cocoa, baking powder and salt in a separate bowl.

In a separate bowl, beat 4 eggs until creamy yellow. Slowly add in the granulated sugar and vanilla.

Fold in the flour mixture until completely mixed. Spread in the prepared pan.

Bake for 12 minutes or until the cake spring back to your light touch.

Lay out a clean kitchen towel and dust it with the powdered sugar. Lift the hot cake out of the pan and turn it onto the powdered towel. Roll up the cake with the towel starting from the short end.

While the cake cools rolled up, remove the ice cream from the freezer to soften.

Once the cake is completely cool, unroll it slowly. Spread the ice cream to within an inch of the edges. Re-roll the cake and ice cream. Wrap tightly in plastic wrap and foil and place the log in the freezer for at least 4 hours or overnight.

Allow the cake to sit at room temperature for 20 minutes before trying to slice it. Serve with chocolate and/or caramel sauce and whipped cream if desired.