Ice Cream Swiss Roll Cake (Arctic Roll)
Ice Cream Swiss Roll Cake (or Arctic Roll) consists of your favorite ice cream rolled in a fluffy sponge cake that can be made ahead and stored in the freezer for weeks.
The Arctic Roll is a popular British frozen dessert (or pudding if you’re in England) from my childhood. Ice cream fans, from kids to adults will find it hard to pass up this treat.
This British retro cake from the 1950’s was made famous by a retailer that sold only frozen food. They have recently resurrected it, along with other ice cream treats, that are now popular once again.
Popularly known in the U.S as an Ice Cream Cake Roll, you can see the ice cream is the main star of the show with the sponge cake providing a cozy, sponge blanket around the ice cream.
The Ice Cream
Any of your favorite ice cream will work in this Arctic Roll recipe. I swirled pureed strawberries and blueberries into vanilla ice cream. I also want to make this with my favorite ice cream, mint chocolate chip.
Unless you’re able to make this Ice Cream Swiss Roll Cake (Arctic Roll) in a giant freezer (which is very unlikely), when it comes to working with ice cream you must work quickly to avoid a melted ice cream mess.
More Ice Cream Treats:
If you’ve made this or any other recipe leave a comment below. I love to hear from my readers!
To get a better understanding of the technique of making this ice cream cake, I recommend seeing the video below to see a step-by-step.
- 5 large eggs, yolks and whites separated
- 1/3 cup (78 ml) milk
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup (90 grams) all-purpose flour
- ¼ teaspoon pinch salt
- Powdered/confectioners sugar
- 1 quart (1 liter) ice cream of your choice
- Preheat oven to 350°F/180°C.
- Grease a Jellyroll/Swiss roll pan (10 x 15 inch/25 x 38 cm) liberally with unsalted butter lined with parchment/baking paper.
- To a bowl add the egg whites beat until stiff peaks form.
- To a mixing bowl or stand mixer, add the egg yolks, milk and sugar, beat for 2 minutes until the sugar is dissolved and the mix is foamy and paler in color. Whisk in the vanilla.
- Sift the flour and salt into the egg yolks, whisk until well mixed. Take 1/3 of the egg whites and carefully fold, using a spatula, into the egg yolk mix. Repeat with the other 2/3 of the egg whites until fully incorporated and the mix is smooth.
- Pour the mix into the baking pan, smooth to an even layer. Lift the pan drop from a couple of inches onto your counter to even the batter and remove any air pockets or bubbles. Bake for 15 minutes until golden brown.
- Allow to cool for a minute. Lightly dust the top of the cake with powdered/icing sugar. Use a knife to loosen the edges and flip the cake over onto a towel laid out flat on your surface. Turn the cake one of the shortest edges is closest too you. Carefully peel away the parchment paper. Dust the other side with powdered/icing sugar. Take the edge along with the towel and roll tightly onto itself. Do this while the cake is warm to avoid cracking. Allow to cool completely at room temperature.
- Once the cake is cool, carefully unroll. Scoop the ice cream onto the cake and smooth to an even layer. Take the end closest to you and roll up with the seam on the bottom. Place on a freezer friendly plate or board and freeze for 30 minutes or until ready to serve up to 1 month.
Amount Per Serving Calories 116Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 96mgSodium 38mgCarbohydrates 17gFiber 0gSugar 10gProtein 0g