Ww 2 Points Fudgy Ice Cream Cake Roll
Indulge in the guilt-free decadence of this WW 2 Points Fudgy Ice Cream Cake Roll, a light yet luxurious dessert perfect for any occasion. This recipe combines a tender, cocoa-rich sponge cake with creamy low-fat vanilla ice cream for a delectable swirl of textures and flavors, all while being Weight Watchers-friendly at just 2 points per serving! With simple ingredients like unsweetened cocoa powder, almond milk, and powdered sugar, this cake roll is surprisingly easy to prepare and uses a clever rolling technique to achieve its elegant, bakery-style presentation. Ideal for summer gatherings or an after-dinner treat, this frozen dessert is sure to impress while keeping your health goals on track. Whether you're serving it at a party or savoring it solo, this lightened-up ice cream cake roll is a sweet slice of joy you can feel good about!
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Recipe Information
Ingredients
- 0.75 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 3 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Unsweetened almond milk
- 2 cups Low-fat vanilla ice cream
- 2 tablespoons Powdered sugar (for dusting)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly spray it with cooking spray.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until the mixture is pale, thick, and ribbony.
Add the vanilla extract and almond milk to the egg mixture, mixing until just combined.
Gradually fold in the dry ingredients using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread evenly. Bake for 10 minutes or until the cake springs back when lightly touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting at the short end, roll the cake and towel together into a spiral. Allow it to cool completely for about 30 minutes.
Unroll the cooled cake and spread the softened low-fat vanilla ice cream evenly over the surface, leaving a 1-inch border around the edges.
Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Freeze for at least 2 hours or until firm.
Before serving, dust the cake roll with a light sprinkling of powdered sugar. Slice into 8 even pieces and enjoy!
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 201.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 887 mg | 68% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
