Pumpkin Ice Cream Roll Recipe

Name: Pumpkin Ice Cream Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 2 tsp. pumpkin pie spice; 1 tsp. baking powder; dash of salt; 3 eggs; 1 c. sugar; 2/3 c. pumpkin; 1 1/2 c. confectioners sugar; 1 qt. butter pecan ice cream, softened; whipped cream (optional); toasted chopped pecans (optional)

Servings: persons

3/4 c. flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
dash of salt
3 eggs
1 c. sugar
2/3 c. pumpkin
1 1/2 c. confectioners sugar
1 qt. butter pecan ice cream, softened
whipped cream (optional)
toasted chopped pecans (optional)

1
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt.
2
In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.
3
Gradually beat in sugar.
4
Stir in pumpkin.
5
Fold in dry ingredients.
6
Line a 15 x 10 x 1-inch baking pan with greased and floured wax paper.
7
Pour batter into pan; bake at 375u00b0 for 15 minutes.
8
Turn cake out onto a linen towel sprinkled with confectioners sugar.
9
Peel off paper; roll up cake with towel. Cool on wire rack.
10
Unroll cake onto a baking sheet.
11
Spread softened ice cream to within 1-inch of edges.
12
Roll up cake again without the towel.
13
Cover and freeze.

1032

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. flour, 2 tsp. pumpkin pie spice, 1 tsp. baking powder, dash of salt, and more.

Yes, Pumpkin Ice Cream Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pumpkin Ice Cream Roll

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