Chocolate-Almond Ice Cream Roll

Chocolate cake encases ice cream in a beautiful concentric swirl. Raspberry sauce adds to the dessert's charm.

4,363views
2 users rated this recipe an average rating of 3.0
  • Makes: 10 servings
  • Prep: 30 mins
  • Freeze: 4 hrs
  • Bake: 12 mins 375°F
Rate me!


Chocolate-Almond Ice Cream Roll
Ingredients
1
teaspoon baking powder
1/4
teaspoon salt
1/2
teaspoon vanilla
 
1
quart butter-almond or chocolate-almond ice cream, softened
1
12 ounce package frozen loose-pack red raspberries, thawed
3/4
cup sugar
1
teaspoon lemon juice
 
Melted white chocolate (optional)
 
Fresh raspberries (optional)
Directions
  1. Grease and flour a 15x10x1-inch baking pan. In a bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed 5 minutes or until sugar is almost dissolved. Wash beaters.
  2. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into prepared pan.
  3. Bake cake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a towel sprinkled with powdered sugar. Roll up towel and cake, starting from one of the short sides. Cool on a wire rack.
  4. Unroll cake. Spread softened ice cream on cake to within 1 inch of edges. Roll up cake without towel. Wrap in foil; freeze 4 hours or up to one week.
  5. Sauce:
  6. In a blender container or food processor bowl cover and blend or process thawed raspberries on high speed until smooth. Press through a strainer to remove seeds; discard seeds. In a small saucepan stir together the raspberry puree, the 3/4 cup sugar, and the lemon juice. Bring mixture to boiling over medium-low heat. Boil for 3 minutes, stirring constantly. Transfer sauce to a bowl.
  7. To serve, slice ice cream roll; place slices on dessert plates. Spoon sauce next to each slice. If desired, decorated sauce using melted white chocolate and garnish with raspberries. Makes 10 servings.
Nutrition Facts (Chocolate-Almond Ice Cream Roll)
    Per serving:
  • 830 kcal cal.,
  • 43 g fat
  • (21 g sat. fat,
  • 273 mg chol.,
  • 278 mg sodium,
  • 104 g carb.,
  • 3 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X