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Peppermint Ice Cream Roll Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted cake flour||2⁄3 Cup (10.67 tbs)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Peppermint ice cream||1 Quart|
|Crushed peppermint candy||1⁄4 Cup (4 tbs)|
|Frozen whipped dessert topping||1 Cup (16 tbs), thawed|
Serving size: Complete recipe
Calories 2890 Calories from Fat 947
% Daily Value*
Total Fat 106 g162.9%
Saturated Fat 66.5 g332.4%
Trans Fat 0 g
Cholesterol 948.9 mg
Sodium 1549.7 mg64.6%
Total Carbohydrates 456 g152.1%
Dietary Fiber 21.3 g85.4%
Sugars 306.6 g
Protein 58 g116.3%
Vitamin A 17.3% Vitamin C
Calcium 54.4% Iron 93%
*Based on a 2000 Calorie diet
In large mixer bowl, beat egg whites till soft peaks form; gradually add the 1/2 cup sugar, beating to stiff peaks.
Fold egg yolk mixture into whites.
Sift together flour, cocoa powder, baking powder, and salt; fold into egg mixture.
Spread batter evenly in greased and floured 15 x 10 x 1-inch jelly roll pan.
Bake in 375° oven for 10 to 12 minutes.
Immediately loosen sides and turn out onto towel sprinkled with sifted powdered sugar.
Starting at narrow end, roll cake and towel together; cool.
Unroll; top with ice cream softened to spreading consistency.
Roll up (without towel) and freeze.
To serve, stir crushed candy into dessert topping.
Frost cake with topping.
Garnish with additional crushed candy, if desired.