Chocolate Ice Cream Roll

  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 3 eggs
  • 1 cup sugar
  • 1/4 cup water - cold
  • 1 teaspoon vanilla - may also use mint or almond
  • 1 1/2 quarts ice cream - softened, any flavor
Container: jelly roll pan, parchment or wax paper
20 mins
15 mins
1 hr
  • Preheat oven to 400°.
  • Grease a 15x10 jelly roll pan and line it with either parchment or wax paper.
  • Grease and flour the paper.
  • Lay out a tea towel and sprinkle with powdered sugar.
  • In a small bowl, combine first 4 ingredients. Stir to combine.
  • In a medium bowl, beat eggs, gradually add sugar, continue to beat. Stir in water.
  • Gradually add dry ingredients while continuing to stir. Add vanilla.
  • Spread evenly into prepared pan.
  • Bake for 12 minutes or until the cake springs back when touched.
  • Loosen the cake and turn out onto the prepared towel. Carefully peel off the paper.
  • Roll the cake and the towel up together, starting with the narrow end.
  • Cool on a wire rack.
  • Unroll and spread 1 quart of slightly softened ice cream. Roll back up.
  • Wrap in aluminum foil and freeze.
  • Serve with heated chocolate sauce. 


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