Mint-Chip Ice Cream Roll Recipe

Mint-Chip Ice Cream Roll Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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