Ice Cream Roll

Serves: 10
Total Calories: 282


2 cups soft coconut macaroon cookies crumbs
1/4 cup dry sherry, orange juice, or pineapple juice
1 quart vanilla ice cream, softened
1 cup sour cream
4 egg whites
1/2 cup sugar
4 eggs yolks
1/4 cup sugar
1/2 teaspoon vanilla extract
2/3 cup cake flour, sifted
1 teaspoon baking powder
1/4 cup baking cocoa
1/4 teaspoon salt
sifted powdered sugar


Combine macaroon crumbs and sherry. Stir into softened ice cream. Add sour cream mix well. Freeze.

Beat egg whites to soft peaks add 1/2 cup sugar beat to stiff peaks.

Beat egg yolks till thick and lemon colored beat in 1/4 cup sugar. Add vanilla. Fold into whites. Sift together flour, baking powder, cocoa, and salt fold into egg mixture. Spread into greased and lightly floured 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake at 375° F. for 12 minutes. Immediately turn out onto a tea towel sprinkled with confectioners' sugar. Starting at narrow end, roll cake and towel together. Cool on rack.

Stir ice cream mixture to soften. Unroll jelly roll and spread with ice cream. Roll up (without towel). Wrap in foil. Label and freeze. Slice to serve.

Nutritional Facts:

Serves: 10
Total Calories: 282
Calories from Fat: 121

This Ice Cream Roll recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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