Chocolate Ice Cream Roll

Chocolate Ice Cream Roll

0 Reviews
From: Diabetic Living Magazine

This make-ahead chocolate dessert recipe is spectacular, yet has under 100 calories per serving.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large egg yolks
  • ½ teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • 4 egg whites
  • ½ cup granulated sugar
  • Sifted confectioners' sugar
  • 3 cups light vanilla ice cream, softened (see Tip)
  • ¼ cup broken pecans, toasted
  • Fresh Raspberries (optional)
  • Fresh mint sprigs (optional)


  • Prep

  • Ready In

  1. Grease and flour a 15x10x1-inch baking pan. In a large bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon-colored. Gradually add the 3 tablespoons sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.
  2. In a large mixing bowl, beat egg whites on high speed until soft peaks form. Gradually add the ½ cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into prepared pan. Bake in a 375°F oven for 12 to 15 minutes or until top springs back when lightly touched. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool completely. Unroll cake. Spread softened ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours. To serve, slice cake. If desired, garnish each serving with berries and mint.
  • Tip: To soften ice cream, place ice cream in a large chilled bowl; stir with a wooden spoon until soft but not melted.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 214 calories; 4 g fat(1 g sat); 0 g fiber; 37 g carbohydrates; 7 g protein; 20 mcg folate; 85 mg cholesterol; 31 g sugars; 237 IU vitamin A; 0 mg vitamin C; 180 mg calcium; 1 mg iron; 211 mg sodium; 41 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 1 fat

Reviews 0