Arctic ice cream roll
Enjoy this light yet creamy retro dessert bursting with berry goodness as a refreshing summertime treat
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
12
MINUTES
Ingredients
For the sponge:
125g golden caster sugar
4 eggs, lightly beaten
125g self-raising flour, sieved
For the filling:
450g good quality vanilla ice cream, soft enough to scoop
200g blueberries
150g raspberry jam
Method
Preheat your oven to 180°C. Line a swiss roll tin with parchment.
To make the sponge beat the eggs and sugar until light and fluffy. Fold in the flour gently.
Scoop the mixture into the prepared tin. Bake for about 12 minutes, until springy to touch.
Take it out of the tin straight away and leave to cool on a wire rack.
Heat the blueberries in a saucepan with the jam. Cool.
Make the ice cream into a sausage shape the same length as your Swiss Roll tin, wrap it in parchment and place back into the freezer until the fruit and sponge are completely cooled.
Remove the ice cream from the freezer. Spread the cold compote onto the sheet of sponge. Roll this around the ice cream and tuck it underneath. Serve immediately.
