This British retro cake from the 1950’s was made famous by a retailer that sold only frozen food. subscribe to our FREE newsletter: Ice Cream Swiss Roll Cake (or Arctic Roll) consists of your favorite ice cream rolled in a fluffy sponge cake that can be made ahead and stored in the freezer for weeks. 1 quart (1 liter) ice cream of your choice. Fancy making a frozen dessert that you can keep for ages and take out the freezer when needed? Cut the remaining Lunch Bar up, into small chunks. Ice cream fans, from kids to adults will find it hard to pass up this treat. Sift this over the egg mixture, and gently fold it in. Lightly dust the top of the cake with powdered/icing sugar. Allow to cool for a minute. To a mixing bowl or stand mixer, add the egg yolks, milk and sugar, beat for 2 minutes until the sugar is dissolved and the mix is foamy and paler in color. In the meantime, place a 30cm sheet of baking paper onto a clean surface and dust it with a handful of caster sugar. Take 1/3 of the egg whites and carefully fold, using a spatula, into the egg yolk mix. Dust the other side with powdered/icing sugar. Repeat with the other 2/3 of the egg whites until fully incorporated and the mix is smooth. Pour the sponge mix into your Swiss roll pan and leave it to bake in the oven, for around 15 minutes. Now roll the sponge up again, cover it with tinfoil, and place it in the freezer for approximately 6 hours. Your email address will not be published. Once the cake is cool, carefully unroll. The Arctic Roll is a popular British frozen dessert (or pudding if you’re in England) from my childhood. Popularly known in the U.S as an Ice Cream Cake Roll, you can see the ice cream is the main star of the show with the sponge cake providing a cozy, sponge blanket around the ice cream. Image and recipe courtesy of Then look no further! SUBSCRIBE TO RECEIVE MONTHLY DESIGN INSPIRATION AND TRENDS YUMMY RECIPES AND WONDERFULLY ENTERTAINING TIPS - STRAIGHT TO YOUR INBOX. Chocolate tart in America: Jamie Oliver 3:02 Chocolate Chocolate & banoffee meringues: My Virgin Kitchen 4:39 Desserts How to roll an arctic roll: Jamie’s Food Team 7:23 Chocolate Ice cream rolled in a yellow sponge cake. Whisk in the vanilla. After the roll has cooled, lay a 30cm sheet of tin foil out on your work surface, and carefully unroll the sponge on this (make sure you remove the baking paper). Lines and paragraphs break automatically. Allow to cool completely at room temperature. This site uses Akismet to reduce spam. Subscribe to receive new posts via email: Your email address will not be published. Web page addresses and e-mail addresses turn into links automatically. Are you ready to send your taste buds straight to seventh heaven? Now it’s time for the finishing touches: Place the roll on a serving plate and decorate it with a drizzle of chocolate sauce and a sprinkle of crunchy Lunch Bar chunks. We've come up with this fabulous Take the end closest to you and roll up with the seam on the bottom. Place roll in freezer for 6 hours or until firm. Chocoholics pay attention! Learn how your comment data is processed. We’re about to show you how to make the dessert of dreams. Add the sugar and eggs together in a medium-sized bowl, and mix this with an electric beater until the consistency becomes light and creamy. Place ice-cream in a cold metal bowl. Tie the sponge up to ensure it stays rolled, and set it aside to cool. If you’re a fan of sinfully tasty desserts, then we’ve got the ultimate recipe for you! This triple-chocolate arctic roll recipe combines smooth chocolate ice-cream, spongy chocolate Swiss roll, a sprinkling of crunchy Lunch Bar chunks, and a decadently rich chocolate sauce. Now roll the sponge widthwise in the baking paper. To a bowl add the egg whites beat until stiff peaks form. Working quickly, spoon ice-cream mixture over sponge roll and spread to the edges. Unless you’re able to make this Ice Cream Swiss Roll Cake (Arctic Roll) in a giant freezer (which is very unlikely), when it comes to working with ice cream you must work quickly to avoid a melted ice cream mess. Begin with the prep-work: Preheat your oven to 180°C, then grease and line your Swiss roll pan with baking paper. Take your triple-chocolate arctic roll out the freezer and remove the tinfoil. Turn the cake one of the shortest edges is closest too you. This is perfect to have during Christmas. 25 x 30cm Swiss roll pan, baking paper and tin foil. Use a knife to loosen the edges and flip the cake over onto a towel laid out flat on your surface. Jamie shows you how to roll a perfect Arctic roll for a great dessert recipe. Don’t miss a recipe! Scoop the ice cream onto the cake and smooth to an even layer. Take the edge along with the towel and roll tightly onto itself. Pour the mix into the baking pan, smooth to an even layer. Stir this continually, until the chocolate melts and the mixture is smooth. Carefully unroll sponge roll and place on top of paper. How to roll an arctic roll. Sift the flour and salt into the egg yolks, whisk until well mixed. I also want to make this with my favorite ice cream, mint chocolate chip. Using the paper and foil as a guide, roll up sponge to enclose filling. Once 15 minutes is up, take the hot sponge out of the oven and turn it over onto the dusted baking paper. Grease a Jellyroll/Swiss roll pan (10 x 15 inch/25 x 38 cm) liberally with unsalted butter lined with parchment/baking paper. Carefully peel away the parchment paper. Bake for 15 minutes until golden brown. I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. 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