Pecan Ice-Cream Roll

Guests will never guess that this elegant, splurge dessert is low in fat and sodium.

Prep Time:
30 mins
Bake Time:
12 mins
Freeze Time:
4 hrs
Total Time:
30 mins


  • cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 4 egg yolks

  • ½ teaspoon vanilla

  • cup granulated sugar

  • 4 egg whites

  • ½ cup granulated sugar

  • Sifted powdered sugar

  • 1 quart fat-free vanilla ice cream, softened

  • ¼ cup broken pecans

  • 1 recipe Raspberry Sauce (optional) (see below)

  • Fresh raspberries (optional)

  • Fresh mint sprigs (optional)

Raspberry Sauce

  • cup seedless raspberry spreadable fruit

  • 1 tablespoon lemon juice

  • ¼ teaspoon almond extract


  1. Grease and flour a 15x10x1-inch baking pan. Stir together flour, cocoa powder, baking powder, and salt. Set aside.

  2. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Thoroughly wash beaters.

  3. In a large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into the egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently, just until combined. Spread batter evenly into prepared pan.

  4. Bake in 375 degree F oven for 12 to 15 minutes or until the top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a clean dish towel sprinkled with sifted powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on a wire rack.

  5. Unroll the cake. Spread softened ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours before serving. To serve, if desired, drizzle Raspberry Sauce over the serving plates. Slice the cake; place on plates. If desired, garnish with raspberries and mint. Makes 10 servings.

Raspberry Sauce

  1. In a small saucepan combine 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract. Cook and stir just until melted. Cool slightly.

Prepare as above. Wrap tightly. Store in freezer for up to 2 weeks.

Nutrition Facts (per serving)

211 Calories
5g Fat
38g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 211
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 85mg 28%
Sodium 171mg 7%
Total Carbohydrate 38g 14%
Protein 6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.