Ice Cream Roll With Chocolate Cream

Ice Cream Roll Ingredients

¼ cup unsweetened cocoa powder
1 quart vanilla ice cream, fat free, softened
1/3 cup all purpose flour
4 eggs, whole (yolks and white both)
¼ teaspoon salt
1 teaspoon baking powder
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ cup pecan nuts, broken and toasted
¾ cup granulated sugar, divided into ½ cup and 1/3 cup
Powdered sugar, sifted
2/3 cup spreadable seedless raspberries
Fresh mint, optional,
Fresh raspberries, optional

Method:

For chocolate ice cream roll:

1. Lightly grease and flour a medium size baking pan (15x10x1 inch), leave aside.
2. Stir together all purpose flour, salt, baking powder and cocoa powder in a large bowl, leave aside.
3. Separate egg yolks and egg whites carefully and place them in 2 different bowls. In the bowl with egg yolk, add vanilla extract and beat for 5 minutes on high speed with an electric beater. After the yolk gets a lemon color gradually add 1/3 cup sugar and beat further for 5 minutes on medium speed until the sugar completely dissolves. Wash the beater thoroughly and pat it dry.
4. Beat egg whites on high speed until they form soft peaks. Add ½ cup sugar gradually and continue beating until stiff peaks are formed.
5. Gently fold egg yolk mixture in the egg white mixture, mix well.
6. Gently fold the flour mixture in the egg mixture. Spread this flour and egg batter in the prepared pan.
7. Place the baking pan in a 375 degree Fahrenheit oven and bake for about 12 to 15 minutes or until the tops spring. Turn out the hot cake over a clean dish towel that is sprinkled with powdered sugar after loosening its edges from the pan. Roll up cake starting from the narrow end along with the towel. Cool.
8. Unroll cake after cooling and spread ice cream on it leaving the 1 inch edges. Sprinkle toasted pecans.
9. Reroll only the cake, leaving the towels behind. Wrap and place it in the refrigerator to freeze for about 4 to 5 hours. Drizzle raspberry sauce over the cake before serving, if desired or slice the cake roll and garnish each piece with fresh mint and raspberries. Serve. This recipe makes 10 servings.

For raspberry sauce: Heat 2/3 cup of spreadable seedless raspberry fruit in a small saucepan along with ¼ teaspoon almond extract and 1 tablespoon lemon juice. Remove the sauce from heat when the spreadable fruit is melted. Cool lightly.

Health Tip:

• This is a diabetes friendly recipe which provides about 211 calories, 38 gm carbohydrates, 6 gm proteins and 5 gm total fat per serving.
• This recipe also provides 85 mg cholesterol and 171 mg sodium per serving.