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What’s not to love about a classic Arctic roll? A thick middle of fruity ice cream wrapped in a delicious jam-covered sponge makes this the perfect summer pud to master with our easy step-by-step recipe. Don’t forget to screenshot the ingredients list at the bottom before you get started.
Scoop 400g slightly softened vanilla ice cream into a bowl and roughly mash in 100g raspberries to create a rippled effect.
Lay out a large sheet of nonstick baking paper (about 60cm long) and spoon the ice cream lengthways down the middle of the paper to form a sausage shape. Roll the paper around the filling and twist the ends together to create a long (about 40cm) even cylinder – like a Christmas cracker. Freeze for at least 1 hr.
Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a large Swiss roll tin (39 x 26cm) with baking paper, making sure the paper overhangs the edges of the tin. In a large bowl, whisk together 4 eggs with 120g golden caster sugar until pale and creamy. Gently fold in 120g sieved self-raising flour until fully combined.
Pour the batter into the lined tin, tipping the tin gently to get an even layer right into the corners. Bake for 15 mins or until lightly golden and springy to the touch.
Allow the cake to cool for just a few mins, then remove from the tin and (while still warm) use the baking paper to help you roll up the sponge, starting from the longest edge. Rolling while warm should help prevent any cracking and you will end up with a long cylinder (just slightly bigger than the ice cream). Allow to cool completely.
Mix together 160g strawberry conserve with the finely grated zest of 1 lemon. Unwrap the cooled sponge and trim any browned edges with a large serrated knife. Spread the conserve over the whole sponge in an even layer.
Remove the ice cream roll from the freezer and unwrap. Lay the roll down the middle of the sponge on top of the jam and re-roll the sponge around it, making sure the edges meet, enclosing the ice cream completely. Wrap the whole roll in a clean piece of nonstick baking paper and then a layer of clingfilm, pulling it tight and twisting the ends to seal again. Freeze for at least another 1 hr to firm up, or until ready to serve.
When ready to serve, unwrap the roll and transfer to a serving board or plate with the seam underneath. Trim the ends to neaten and decorate with fresh berries, mint leaves and a dusting of icing sugar. The roll will keep (well wrapped) in the freezer for up to 1 month.
We've made a handy shopping list so you can make this retro classic arctic roll at home. Don't forget to write down or screenshot the ingredients before you go shopping!
400g vanilla ice cream 100g raspberries 4 eggs 120g golden caster sugar 120g self-raising flour 160g finest* strawberry conserve 1 lemon, zested To serve: fresh berries few sprigs of fresh mint icing sugar, to dust
Serves 10
of the reference intake Carbohydrate 41.7g Protein 5.4g Fibre 1.4g
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