Classic Arctic Roll Recipe
A retro British favourite first popularised in the mid-20th century, the arctic roll is a simple, elegant dessert of light sponge wrapped around vanilla ice cream and jam. This classic arctic roll recipe keeps the textures crisp and the flavors bright — perfect for make-ahead entertaining.
Ingredients
- For the sponge: 3 large eggs, 90g (1/3 cup + 1 tbsp) caster (superfine) sugar, 90g (3/4 cup) plain (all-purpose) flour, pinch of salt — for a light Swiss or sponge sheet
- 2–3 tbsp raspberry or strawberry jam, sieved if chunky
- About 900ml (3 3/4 cups) good-quality vanilla ice cream (softened slightly)
- Butter for brushing the baking sheet or parchment
- Optional: powdered (icing) sugar for dusting when serving
Equipment
- Large rimmed baking sheet or jelly roll pan (approx. 30 x 40 cm / 12 x 16 in)
- Parchment paper or silicone baking mat
- Clean tea towel or kitchen towel
- Spatula or offset spatula
- Plastic wrap or extra parchment for wrapping
- Sharp knife and a cup of hot water for slicing
Instructions
- Preheat the oven to 200°C / 400°F (180°C fan). Line the baking sheet with parchment and lightly brush with butter.
- Make the thin sponge sheet: whisk eggs and sugar until pale and thick (ribbon stage). Fold in the sifted flour and salt gently to keep it airy. Spread evenly on the prepared sheet.
- Bake for 8–10 minutes until the sponge is just set and springy. Immediately turn the sponge onto a clean kitchen towel, peel off the parchment, and roll the sponge up in the towel from the short end. Let cool completely rolled in the towel (this helps prevent cracks).
- When cool, unroll the sponge and spread a thin layer of jam over the surface — a light, even coating is best so the jam doesn’t squeeze out when you roll.
- Scoop the slightly softened vanilla ice cream onto the jam-covered sponge and spread into an even layer, leaving a small margin at the far edge. Work quickly while the ice cream is soft but not melted.
- Use the parchment to help roll the sponge into a tight log, starting from the iced end and rolling to enclose the seam. Place the seam side down, wrap in parchment and then plastic wrap to seal well.
- Freeze until firm — at least 4 hours, preferably overnight for best slicing and texture.
- To serve, unwrap and slice with a knife warmed in hot water and wiped dry between cuts. Serve thin slices dusted with powdered sugar, with berry coulis, fresh berries or whipped cream. Keep slices frozen until just before serving to preserve shape.
Nutrition estimate (per slice, approx.)
Calories 320 • Fat 18g • Carbs 34g • Protein 4g • Fiber 0.5g
- Use an even sponge thickness and roll tightly for tidy spirals.
- Chill the sponge briefly if it’s warm before adding ice cream.
- Work quickly when the ice cream is soft — it should be spreadable but not melted.
- Freeze fully before slicing and use a hot, dry knife for clean cuts.
- Use parchment and plastic wrap to help form a tight, sealed roll.
Serving ideas
Serve thin slices of arctic roll dusted with icing sugar alongside a berry coulis, fresh raspberries, or a dollop of whipped cream. For a party, plate cold slices on chilled plates and keep extras in the freezer until needed.
Frequently asked questions
How long should I freeze an arctic roll?
Freeze at least 4 hours; overnight gives the best texture and clean slices.
How do I soften ice cream safely for spreading?
Leave it at room temperature for 5–10 minutes until scoopable but not runny, or microwave briefly in 5–8 second bursts while checking frequently.
How long will an arctic roll keep in the freezer?
Stored well wrapped, it will keep 1–2 months; flavour and texture are best within the first month.
Can I use jam substitutes or different flavours?
Yes — fruit coulis, lemon curd, or thin layers of curd work, and flavoured ice creams (chocolate, strawberry) or a chocolate sponge are great variations.
Want more recipes? Browse our collection at MadeForRecipes recipes.
Read more about the dessert’s history at Wikipedia: Arctic roll.