Pumpkin Ice Cream Roll Recipe

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Pumpkin Ice Cream Roll
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Ingredients:

Directions:

  1. 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. 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. Spread softened ice cream to within 1 in. of edges. 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. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 363.1 Kcal (1520 kJ)
Calories from fat 73.72 Kcal
% Daily Value*
Total Fat 8.19g 13%
Cholesterol 69.53mg 23%
Sodium 103.97mg 4%
Potassium 203.9mg 4%
Total Carbs 55.26g 18%
Sugars 22.4g 90%
Dietary Fiber 0.15g 1%
Protein 6.13g 12%
Vitamin C 0.8mg 1%
Iron 0.4mg 2%
Calcium 99.4mg 10%
Amount Per 100 g
Calories 197.46 Kcal (827 kJ)
Calories from fat 40.09 Kcal
% Daily Value*
Total Fat 4.45g 13%
Cholesterol 37.81mg 23%
Sodium 56.54mg 4%
Potassium 110.89mg 4%
Total Carbs 30.05g 18%
Sugars 12.18g 90%
Dietary Fiber 0.08g 1%
Protein 3.33g 12%
Vitamin C 0.4mg 1%
Iron 0.2mg 2%
Calcium 54.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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