Name: Pumpkin Ice Cream Roll
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3/4 cup all-purpose flour -; 2 teaspoons pumpkin pie spice -; 1 teaspoon baking powder -; Dash salt -; 3 large eggs -; 1 cup sugar -; 2/3 cup pumpkin -; Confectioners' sugar -; 1 quart butter pecan ice cream, softened -; Whipped cream, optional -; Toasted chopped pecans, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Ice Cream Roll

1. 3/4 cup all-purpose flour -

2. 2 teaspoons pumpkin pie spice -

3. 1 teaspoon baking powder -

4. Dash salt -

5. 3 large eggs -

6. 1 cup sugar -

7. 2/3 cup pumpkin -

8. Confectioners' sugar -

9. 1 quart butter pecan ice cream, softened -

10. Whipped cream, optional -

11. Toasted chopped pecans, optional -

How to cook deliciously - Pumpkin Ice Cream Roll

1. Stage

In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a 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 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.

2. Stage

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.

3. Stage

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.