michigan food stylist, food stylist, foodstylist, michigan food, birdie sheridan, kathleen sheridan

Ice Cream Roll

Here’s an easy way to stay cool in this Michigan summer heat! A recipe from Michigan Food Stylist Birdie Sheridan:

Ice Cream Roll
4 eggs
¾ cup sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ gallon vanilla ice cream, slightly softened
Caramel Sauce:
1 cup packed brown sugar
½ cup sugar
¼ teaspoon salt
½ cup light corn syrup
1 cup heavy whipping cream
Chopped pecans and Cracker Jacks, to taste.

Line a greased 15 X 10 X 1 inch baking pan with wax paper. Grease the paper, set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar, beat for 2 minutes or until mixture becomes thick and lemon colored. Beat in vanilla. Combine dry ingredients, fold into egg mixture.
Spread batter evenly into prepared pan. Bake at 375 degrees for 10-12 minutes, or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off the wax paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

Spread cooled cake with ice cream, roll up again. Freeze until firm.

For sauce…In a small sauce pan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat, cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans and cracker Jacks, as desired. Yield: 8-10 servings (2 cups sauce).

Have questions? Email Birdie!


  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
  • Recipes
  • Comments Closed