Arctic Roll is a retro favourite. It's made of a soft vanilla sponge spread with a lovely strawberry jam wrapped snugly around vanilla ice cream, what's not to love? We've gone for the easy route and used shop-bought ice cream in this recipe.
If you want to go the full hog and make your own ice cream, we salute you. Here's our favourite Nielsen-Massey Vanilla Ice Cream recipe to help. If you can't finish the roll in one sitting (said no one ever) store it in an airtight container in the freezer and bring just a few minutes out to thaw before eating again.
6 ingredients8 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Sponge
3Eggs (medium)
100gBillington's Unrefined Golden Caster Sugar
100gAllinson's Self Raising Flour
1 tspNielsen-Massey Vanilla Extract
For the Filling
500mlIce cream (vanilla)
250gStrawberry jam
Utensils
22x32cm swiss roll tin
Baking parchment
Bowl
Whisk
Nutritional information per 157g serving
Energy 418cal
Fat 9.4g
of which Saturates 5g
Carbohydrates 75g
of which Sugars 63g
Protein 7.7g
Salt 0.4g
Method
Step 1
Preheat your oven to 200°C (220°C fan / Gas Mark 6) and line a 22x32cm swiss roll tin with a lightly oiled piece of baking parchment.
Step 2
Beat the ice cream in a bowl until it begins to soften and can be moulded then place onto baking paper and roll it into a thin sausage approximately 25-30cm in length, 5cm in the diameter. Wrap up the ice cream and refreeze for at least an hour.
Step 3
Whilst the ice cream in freezing whisk together the eggs and sugar until pale (this should take a few minutes) and should triple in volume. The mixture should ‘hold a trail’ when the whisk is removed. Gently sift in the flour and fold in to the mixture. Add one tablespoon of warm water and fold this in.
Step 4
Pour the mixture into the prepared tin. Bake for 10-12 minutes, or until golden-brown and firm to the touch.
Step 5
Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
Step 6
Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
Step 7
To assemble the roll, trim the two long sides of the sponge into straight lines. Spread the jam over the sponge, make sure to leave approx a 2cm gap at each short edge and a 4cm gap along one of the long edges.
Step 8
Remove the ice cream from the freezer and position it lengthways across the sponge. Using the parchment roll the sponge up and around the ice cream. Carefully trim each end of the roll then serve immediately.
3 Baker Ratings
I'm all for this retro classic. I was a big fan of it in childhood, and having baked this recipe recently I'm still loving it as a grown-up. It is a bit fiddly. Always need to roll with care, precision and speed, but all flavours & textures come together so well. I served this with fresh strawberries from the garden dressed with a little lemon juice and a pinch of sugar, but other seasonal berries would go just as well at this time of the year. Enjoy! Louise M.
