Depending on which Crandall you talk to, this dessert is highly favored and one of the very best family recipes. Next to Grandma's Cinnamon Rolls and Steamed Chocolate Pudding, of course. Ice Cream Roll is a heavenly, soft, spongy chocolate cake rolled up with vanilla ice cream and drizzled with hot fudge sauce. Does food get any better than that? Nope!
To make this delectable frozen treat start by separating five eggs, and whipping the whites with cream of tarter till stiff peaks.
You can determine if the whites are to stiff peak by immersing the beaters in the whipped whites and slowly pulling them straight out. The whites that separate from the beaters should form peaks that do not fall over or collapse.
Next in a separate bowl, mix the yolks till thick and lemon colored.
Next, add in flour, cocoa, salt, and sugar to the egg yolks.
Mix this well. It should form a thick chocolate batter. Be sure to scrape down the sides and bottom of the bowl to ensure it's mixed evenly.
Fold together the whites and chocolate mixture. Be sure to use gentle motions so that you don't remove the air you just whipped into the whites. This is an important step because it's what gives the roll its fluffy, pliable texture.
The folded batter should look like this after it has been completely
Pour out onto a wax paper greased and floured jelly roll pan. If you do not have a jelly roll pan a cookie sheet will work!
After baking the cake turn out onto a powdered sugar coated towel
Loosely roll up and allow to cool. This step helps the cake take its rolled form and helps it not crumble and break when the ice cream is added to it.
I take a whole carton of Vanilla ice cream and slice it with a knife to place the pieces on top of the cake. Yup, you read that right, the WHOLE thing(:
Roll up the cake and ice cream and then wrap in wax paper and plastic. Make sure to seal it tightly to avoid freezer burn. Place in the freezer to harden and cool completely before slicing.
Top with hot fudge sauce, and enjoy(:
Ice Cream Roll
5 eggs, separated
1/2 teaspoon Cream of Tartar
1/2 cup granulated sugar
1/4 cup flour
3 tablespoons Cocoa Powder
1/4 teaspoon salt
1/2 gallon Vanilla Ice Cream
Separate eggs. Combine the whites and cream of tartar and beat till stiff peaks. Beat the yolks until thick in consistency and lemon colored. Add sugar, flour, cocoa, and salt and mix well. Fold the whites into the chocolate mixture. Pour onto prepared jelly roll sheet.
Bake at 350 degrees for 20-25 minutes
Flip cake out onto powdered sugar coated towel and loosely roll up. When cooled add vanilla ice cream. Roll up and securely cover the roll with wax paper and set in freezer. Slice and drizzle with chocolate syrup or hot fudge. Serve immediately.