Ice Cream Rolls

Ice Cream Rolls have been a long standing tradition in my family - and have made appearances at weddings, family reunions, caroling parties and birthdays starting long before I was born. And because they are delicious in addition to sentimental, I thought I would share - 'tis the season!

3 Eggs - room temperature, beat on high 4-8 minutes until very thick
3/4 cups Sugar - beat into eggs
1/3 cup Water - blend in on low speed
1 tsp. Vanilla - blend in

(Pre-mixed & well sifted)
1 cup Flour
1 tsp. Baking Powder
1/4 cup Cocoa
Add slowly and gently to egg and sugar mix.

Spread batter gently into a foil lined and greased jelly roll pan. Bake at 375 for 12 minutes and drop out onto dish towel coated with powdered sugar - roll up with the towel and allow to cool.
Unroll.
Using a knife, cut 1/2 inch slices of ice cream (pick your flavor) and cover the roll - this should take about 1/2 a carton of ice cream.
Re-roll, cover with foil, and freeze.
Slice roll, and serve with Hot Fudge Sauce and whipped cream.

Serves 12-15