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Pumpkin Egg Nog Ice Cream Roll

Ingredients

  • Powdered sugar
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 cup chopped walnuts (optional)
  • 3-4 cups softened Turkey Hill Egg Nog Ice Cream

Directions

Preheat oven to 375 degrees. Grease a 15" x 10" jelly roll pan; line with wax paper. Grease and flour the wax paper. Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in larger bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan. If using walnuts sprinkle them over the cake mixture now. Bake for 13-15 minutes until top of cake springs back when touched. Sprinkle a thin, cotton kitchen towel with powdered sugar. When cake is done loosen sides from pan and turn cake onto prepared towel. Carefully peel the wax paper off. Roll up the cake and towel together, starting with the narrow end. Allow cake to cool. Once the cake has cooled, carefully unroll and remove the towel. Spread the soft ice cream over the cake and re-roll the cake. Wrap cake in plastic wrap and place in the freezer for at least 4 hours or over night.

Recipe ideas from Turkey Hill