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Retro arctic roll
Retro arctic roll
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Total Time:
40 minutes
Indulge in a nostalgic ice cream cake, balancing sweet and sour flavors with a delightful mix of textures in every bite.
Ingredients:
  • edible flowers
  • 3 large free-range eggs
  • 100 g golden caster sugar plus extra for sprinkling
  • 75 g plain flour
  • a few knobs of butter for greasing
  • 1 heaped teaspoon cocoa powder
  • 2 x 500 ml tubs of good-quality ice cream, vanilla and chocolate
  • 300 g good-quality strawberry or raspberry jam
  • 1 Crunchie or Dime bar or a bag of Maltesers bashed up
  • 200 g fresh berries
  • juice of ½ a lemon
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Soften the ice cream in the fridge. Whisk eggs and sugar until pale and doubled in size. Fold in flour. Grease and line a baking tray. Spoon half of the batter, then mix cocoa into the rest and spoon onto tray. Drag spoon through to marble batter. Bake for 12-15 minutes. Cool, roll up with paper, and spread jam on sponge. Add spoons of ice cream, jam, and crushed chocolate pieces. Roll up sponge. Freeze for 3 hours. Slice and serve with fresh fruits or edible flowers. Enjoy!

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