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ice cream roll cake

Ice cream roll cake

swiss roll sponge with jam and ice cream, based on an arctic roll cake
Course Dessert
Cuisine european


  • Swiss roll or jelly roll pan
  • baking paper and plastic wrap



  • 150 g caster sugar
  • 4 large eggs
  • 150 g plain flour
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 tsp rosewater optional
  • 1/4 tsp vanilla bean paste


  • half a jar of Blackberry jam Or any jam you like
  • 1 tsp rose water optional
  • 1/2 cup double cream (heavy cream) 125 ml
  • 5 tbsp icing sugar
  • Ice cream from above or one tub of ice cream of your choice.


shaping the ice cream

  • Place a sheet of plastic wrap on the work top and add scoops of ice cream in a line and then wrap up tightly and squeeze into a cylinder shape, that will fit in the centre of the sponge and then freeze while you make the sponge

for the sponge

  • Preheat the oven to 160c, line a swiss roll or jelly roll tin, (9 by 13 inches)
  • Add the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk at high speed for 5 to 8 minutes until tripled in size, thick and pale and full of air. Or use an electric hand held whisk
  • Sift the flour, salt and baking powder together, and gently fold it in to the whipped eggs and sugar 1/4 of a time trying not to knock the air out. fold in the rosewater/vanilla and Make sure the mixture is completely combined and there are no lumps of flour.
    Then pour into the lined tin, but don't pour it from a height as this will knock out air, hold the bowl quite close to the pan.
    Tip the pan from side to side so the mixture fills the pan, don't spread it out with a spoon. Tap the pan a couple of times to pop any large air pockets then bake on the middle shelf for 10-12 minutes until golden and bounces back when pressed.
    While the cake is baking lay a clean tea towel on the work top and sprinkle over some icing sugar.
    Once the cake is baked tip it straight out onto the tea towel and carefully peel off the baking paper, then flip it back around so bottom of the cake is touching the tea towel (the part you just peeled the paper off from) and roll up like a swiss roll and leave to cool in the tea towel.

For the jam

  • If you are adding rosewater to the jam, add the jam to a pan with rose water and heat gently for a moment so its easy to spread onto the sponge later. taste and add more rose accordingly to your taste. or you can use the quick jam i mentioned in the post. i kept the berries in for extra texture.
    You can use any jam you like for this.

Assembling the cake

  • Carefully unroll the sponge, then spread on the jam, remove the ice cream from freezer and place onto the sponge and roll up. Cover tightly with plastic wrap to hold in place and put it in the freezer for 2 hours or over night.
    Cut the ends off to make it neat
    When ready to serve you can slice it and have it as it is, or
    Add cream and icing sugar in a bowl and whisk until soft peaks form then add to a piping bag.
    Pipe on some whipped cream on top of the cake and add berries.
    I also added some some left over syrup as a drizzle.
    Keep un-decorated cake well covered in freezer and eat within 2 months.

NOTE. you can use shop bought ice cream and jam and just make the sponge if you prefer.

    Keyword ice cream, swiss roll