I haven't made this in a while but it is such a tasty summer treat! The first part of the recipe comes from Betty Crocker's Jelly Roll recipe but I have adapted it to work with ice cream. I have always used chocolate chip ice cream but you could switch it up and try something new.
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
¾ cup flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar
Chocolate chip ice cream
Heat oven to 375°. Line jelly roll pan, 15 ½ x 10 ½ x 1 inch, (I use a Pampered Chef large bar stone) with parchment paper and spray with cooking spray. Beat eggs on high speed for about 5 minutes or until very thick and lemon colored. Gradually beat in sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt. Beat until batter is smooth. Pour into pan, spreading to corners.
Bake 12 – 15 minutes or until wooden toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and invert onto a towel generously sprinkled with powdered sugar. Carefully remove the parchment paper. Trim off edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on a wire rack at least 30 minutes. Let ice cream set out while cake is cooling so it can soften to be spreadable.
Unroll cake. Spread scoops of ice cream over cake to edges. Roll the cake back up. If the ice cream is thick, it will squeeze out the sides some. Wrap the ice cream roll in plastic wrap and place in freezer to harden.
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