Arctic Roll
How could you not smile at this retro ice cream dessert classic? Fun to make and delicious to eat!
Servings: 8
: 143 kcal
Author: Just Jo
Ingredients
  • Approx 1.25-1.5 litres ice cream
  • Approx 125ml jam
  • 4 large eggs
  • 120 g caster sugar
  • 120 g self raising flour
  • Extra sugar to sprinkle with
Instructions
  1. First allow your ice cream to ripen – either in the fridge or on the work top, depending on how warm your kitchen is.
  2. When easily scoopable, scoop into a lined* cylindrical container the same height as your baking tray’s width OR simply scoop into a sausage shape on a piece of wax paper or baking parchment, rolling it up in the paper like a christmas cracker. Work quickly and get it in the freezer ASAP to freeze solid again. (*= line like a cake tin and leave a little longer than the height of your container so you have something to get hold of to pull the ice cream out when set.)
  3. Preheat oven to 170°C and line a Swiss roll tin or tray bake tin approx 8 by 12 inches in size with baking parchment. Grease the paper lightly only.
  4. Put your eggs and sugar in the bowl of a stand mixer and whisk on medium high until they are very much paler, thicker and hold a ribbon when you pull the beaters through them. They should at least treble in volume.
  5. Sift over the flour and using a large metal spoon, fold it in only until the last blob of flour disappears. Gently does it.
  6. Very gently and not tipping from a great height, pour the sponge mix into the prepared cake tin, level the surface and bake for 12-15 minutes until the surface is golden and the centre springs back to the touch.
  7. Cool on a rack for a few minutes before sprinkling generously with caster sugar which will act as ball bearings to prevent it sticking to the paper you will use to roll it up. Confidently, invert the sponge onto either another piece of baking paper or (my preference) a silicone sheet and leave until completely cooled.
  8. When cold, remove the baking paper you baked the sponge on and spread this surface with your favourite jam. See the pictures in the blog post for further guidance.
  9. Remove your solidified ice cream from the freezer and unmould, quickly laying it along one of the short edges of the sponge. Roll up using the silicone sheet or extra baking paper to get a good, tight roll and wrap in cling film and/or foil and return to the freezer until needed.
  10. If using an ice cream which freezes hard, you will need to remove the roll and allow it to ripen in the fridge as you would normally before serving. If using soft scoop store bought ice cream or making one of my no churn ones, it will be good to slice generously straight from the freezer.