• 15servings
  • 65minutes
  • 334calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. 1/4 cup baking cocoa

  3. 1/4 teaspoon salt

  4. 5 eggs, separated

  5. 1 tablespoon lemon juice

  6. 1 tablespoon confectioners' sugar

  7. 1-1/2 quarts mint chocolate chip ice cream, softened


  9. 1 cup sugar

  10. 2 tablespoons baking cocoa

  11. 1/4 cup butter, cubed

  12. 2 tablespoons water

  13. 1 can (5 ounces) evaporated milk

Instructions Jump to Ingredients ↑

  1. Mint-Chip Ice Cream Roll Recipe photo by Taste of Home 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° 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. Yield: 15 servings.


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