Recipes Homemade Ice Cream & Ice Lolly Recipes Ice Creams Arctic Roll Back to Ice Creams Arctic Roll Total Time 20m Prep Time 10m Bake Time 10m Serves 6 Skill Level Advanced Dietary Needs NF/Veg Nut free Vegetarian 2 Reviews 5 star rating Share New Arctic Roll is a retro favourite. It's make of a soft vanilla sponge spread with a lovely strawberry jam wrapped snugly around vanilla ice cream, what's not to love? We've gone for the easy route and used shop bought ice-cream in this recipe. If you want to go the full hog and make your own ice cream, we salute you. Here's our favourite Nielsen-Massey Vanilla Ice Cream recipe to help. If you can't finish the roll in one sitting (said no one ever) store it in an airtight container in the freezer and bring just a few minutes out to thaw before eating again. Method Preheat your oven to 200°C (220°C fan / Gas Mark 6) and line a 22x32cm swiss roll tin with a lightly oiled piece of baking parchment. Beat the ice cream in a bowl until it begins to soften and can be moulded then place onto baking paper and roll it into a thin sausage approximately 25-30cm in length, 5cm in the diameter. Wrap up the ice cream and refreeze for at least an hour. Whilst the ice cream in freezing whisk together the eggs and sugar until pale (this should take a few minutes) and should triple in volume. The mixture should ‘hold a trail’ when the whisk is removed. Gently sift in the flour and fold in to the mixture. Add one tablespoon of warm water and fold this in. Pour the mixture into the prepared tin. Bake for 10-12 minutes, or until golden-brown and firm to the touch. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. To assemble the roll, trim the two long sides of the sponge into straight lines. Spread the jam over the sponge, make sure to leave approx a 2cm gap at each short edge and a 4cm gap along one of the long edges. Remove the ice cream from the freezer and position it lengthways across the sponge. Using the parchment roll the sponge up and around the ice cream. Carefully trim each end of the roll then serve immediately. Let's Bake The easiest way to follow a recipe Al Fresco Dining Birthday Nut free Retro Bakes Vegetarian Reviews 27 July 2020 5 star rating Loved this!! So delicious. Thank you so much 15 June 2018 5 star rating Hi After making and eating some can the rest be frozen ,thanks for any help, Graeme.___________________________________________________HiYes, this recipe is ideal to be frozen and enjoyed at a later point. We would recommend either double wrapping the roll in cling film and/or storing in an airtight container in your freezer. Happy BakingThe Baking Mad Team Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Sponge 3 Eggs (Medium) 100g Billington's Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 100g Self-Raising White Flour 1 tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. For the Filling 500ml Ice Cream (Vanilla) 250g Strawberry Jam Utensils 22x32cm Swiss Roll Tin Baking Parchment Bowl Whisk