Ice Cream Cake Roll

3/4 cup flour
1/3 cup cocoa powder
1 tsp baking powder
Salt
4 eggs
3/4 cup sugar
2 tsp vanilla extract
2 tbsp confectioner's sugar
3 cups mint chip ice cream, softened
Chocolate syrup

1. Heat oven to 350F. Grease 15x10 jelly roll pan. Line with waxed paper. Grease paper.

2. Mix flour, cocoa powder, baking powder, and a pinch of salt. In separate bowl, beat eggs until very light yellow. Add sugar, continue beating. Add vanilla.

3. Fold flour mixture into egg mixture. Pour into pan. Bake for 12 minutes or until cake springs back.

4. Dust a clean kitchen towel with confectioner's sugar. Turn cake out onto towel. Roll up towel and cake. Cool completely.

5. Unroll. Spread with softened ice cream to within 1 inch from edges. Reroll cake without towel. Wrap in plastic wrap. Freeze at least 4 hours. If frozen overnight, let stand at room temperature for 20 minutes before serving. Drizzle with chocolate syrup before serving.