Pumpkin Ice Cream Roll

Name: Pumpkin Ice Cream Roll
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 10 servings Confectioners sugar; 3 eggs; 177 milliliters all-purpose flour; 946 milliliters butter pecan ice cream, softened; 10 servings Toasted chopped pecans, optional; 158 milliliters pumpkin; 2 teaspoons pumpkin pie spice; 237 milliliters sugar; 10 servings Whipped cream, optional

You can never have too many dessert recipes, so give Pumpkin Ice Cream Roll a try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 383 calories, 6g of protein, and 14g of fat. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe from Taste of Home requires baking powder, confectioners' sugar, pumpkin, and whipped cream. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Chocolate Ice Cream Roll, Festive Ice Cream Roll, and Old-Fashioned Ice Cream Roll.

Instructions

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 15-in. x 10-in. x 1-in. baking pan with greased and floured waxed paper.

Ingredients you will need

Pumpkin Pie Spice

Baking Powder

Pumpkin

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Baking Pan

Bowl

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.

Ingredients you will need

Powdered Sugar

Roll

Equipment you will use

Baking Sheet

Wire Rack

Oven

Frying Pan

Spread softened ice cream to within 1 in. of edges.

Ingredients you will need

Ice Cream

Spread

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.

Ingredients you will need

Powdered Sugar

Whipped Cream

Pecans

Roll

Equipment

Ingredients

Servings:

1teaspoon

baking powder 10servings

Confectioners' sugar 3

eggs 177milliliters

all-purpose flour 946milliliters

butter pecan ice cream, softened 10servings

Toasted chopped pecans, optional 158milliliters

pumpkin 2teaspoons

pumpkin pie spice 237milliliters

sugar 10servings

Whipped cream, optional

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Vanillan Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "