Chocolate Ice Cream Cake Roll

I was looking forward to having some dear friends for dinner, however, I had a problem as to what to serve for dessert. For years I've become used to making them gluten-free goodies, as my friend was diagnosed a number of years ago with Celiac disease. I would often make a nut torte or a berry trifle ... but now her husband cannot have nuts or seeds ... further limiting my choices ... no more berry or nut desserts.

I don't like to make the obvious gluten-free desserts .. Crème Brûlée or Flourless Chocolate Cake .. as those desserts are always available. I prefer to make items that she normally can't eat ... wanting it to be a special treat to dine at our house.

Some of her favorite dessert items that I make are a Pumpkin Roulade and home-made ice cream, so I thought perhaps an ice cream roll might be something she would not normally be able to have and that she would enjoy.

I find that jelly roll recipes lend themselves well to substituting gluten-free flour for all-purpose flour because the recipes are normally low in flour. The batter is usually leavened by the use of eggs. This recipe was easy to make, turned out great and was enjoyed by all.

I used home-made mint ice cream, but any favorite ice cream can be used. I saved a little of my ice cream base and added some semi-sweet chocolate to it to make an accompanying sauce, but you can serve it plain, use a store-bought fudge sauce or make a raspberry or strawberry sauce if using a plain ice cream such as vanilla.

---

Chocolate Ice Cream Cake Roll
(Serves 10 to 12.)

• 8 extra-large eggs, separated and at room temperature
• 1 cup sugar
• 1/3 cup unsweetened cocoa
• 2 tablespoons all-purpose flour or gluten-free blend for a GF dessert
• 1 quart ice cream of choice, store-bought or home-made
• Chocolate sauce or raspberry sauce for serving
• Jelly-roll pan lined with parchment paper

Position rack in middle of oven and preheat to 350°F.

Chocolate Ice Cream Cake Roll
Easy to Make Gluten-Free

Combine the egg yolks and 1/2 cup of the sugar in a large bowl and blend with an electric mixer on high speed until the mixture is thick and pale in color. Reduce the speed to low and add the cocoa and flour.  Mix until well blended.

In another large bowl, with clean beaters, beat the egg whites with the remaining 1/2 cup of sugar until soft peaks form. Using a rubber spatula, gently fold into the cocoa mixture.

Spread the batter in the prepared pan and smooth the top to make it even. Bake until the top looks dry and feels spongy, 9 to 12 minutes. Turn the pan halfway through baking to cook evenly.

Remove from the oven and cover loosely with a lightly dampened clean towel until cool.

Meanwhile, if you are using store-bought ice cream, soften it by leaving it at room temperature for awhile, or by  microwaving it 15 seconds at a time until softened to a spreadable consistency. If making home-made ice cream, place the ice cream base into the mixture and process until it is spreadable.

Run a knife around the cake's edges. Dust the top with cocoa. Lay 2 sheets of plastic wrap over the top to extend slightly beyond the pan edges. Place a baking sheet on top and invert the pan. Lift off the pan and the paper.Trim the cake to even the edges.

Spread the ice cream to within 1 inch of the edges. With the aid of the plastic wrap, starting from a long side, roll up to form a long, firm roll. Wrap it with plastic wrap and then aluminum foil.

Freeze for a least 2 hours and up to 1 month. To serve, cut into slices and pass with chocolate or raspberry sauce.