Pumpkin Ice Cream Roll

 

Reminisce

 

This wonderful light and lovely dessert is our standby at Thanksgiving and 
Christmas. The subtle taste of pumpkin and the refreshing ice cream make a most

delicious after-dinner treat.

 

SERVINGS: 10

CATEGORY: Dessert

METHOD: Freezer

TIME: Prep: 25 min. Bake: 15 min. + freezing

 

Ingredients:

3/4 cup all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

Dash salt

3 eggs

1 cup sugar

2/3 cup pumpkin

Confectioners' sugar

1 quart butter pecan ice cream, softened

Whipped cream, optional

Toasted chopped pecans, optional

 

Directions:

In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a 
mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.

Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 
15-in. x 10-in. x 1-in. baking pan with greased and floured waxed paper. Pour

batter into pan; bake at 375° for 15 minutes. Turn cake out onto a linen towel 
sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel.

Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream 
to within 1 in. of edges. Roll up cake again, without the towel. Cover

and freeze. To serve, let stand a few minutes at room temperature before 
slicing. If desired, dust cake with confectioners' sugar and top with the 
whipped

cream and pecans. Yield: 10 servings. If Cooking for Two: Wrap cake roll in 
heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.

 

Nutrition Facts

One serving: (1 slice) Calories: 276 Fat: 11 g Saturated Fat: 5 g Cholesterol: 
84 mg Sodium: 163 mg Carbohydrate: 40 g Fiber: 1 g Protein: 6 g

 

http://www.tasteofhome.com/Recipes/Pumpkin-Ice-Cream-Roll


Sugar Says:
People are like stained glass windows:  They sparkle and shine when the sun is 
out,
 But when the darkness sets in, their true beauty is revealed only if there is 
a light shining from within.

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