Classic Arctic Roll (Ice Cream Swiss Roll)
A retro British dessert: a thin sponge spread with a ribbon of jam and rolled around a creamy vanilla ice cream core. This classic arctic roll recipe is simple to make and perfect for summer entertaining.
Ingredients
- 3 large eggs, at room temperature
- 85g caster sugar
- 85g plain (all-purpose) flour, sifted
- 30g melted butter, cooled
- 1 pinch fine salt (optional)
- 1 tsp vanilla extract (optional)
- 3–4 tbsp raspberry or strawberry jam, sieved if needed
- Approximately 600–800ml good-quality vanilla ice cream, slightly softened
- Icing sugar, for dusting
Equipment
- Traybake tin (approx. 30 x 23cm) or a rimmed baking sheet
- Baking parchment
- Clean tea towel or kitchen cloth
- Clingfilm (plastic wrap)
- Offset spatula or palette knife
- Sharp knife (for slicing) and a bowl of hot water for cleaning it
- Flat tray for freezing
Instructions
- Preheat the oven to 200°C/180°C fan/400°F. Line the traybake tin with baking parchment, leaving a little overhang to make removal easier.
- Whisk the eggs and caster sugar together until thick, pale and ribbony (about 5–7 minutes by hand or 3–4 minutes with a mixer). Fold in the sifted flour gently, then fold in the melted butter, salt and vanilla if using—try not to knock out the air.
- Spread the batter evenly in the prepared tin to a thin layer (use a traybake tin for even thickness). Bake for 8–10 minutes until the sponge springs back when touched and is lightly golden.
- While still hot, turn the sponge out onto a clean tea towel dusted with a little icing sugar, peel off the parchment, then roll the sponge up in the towel from the short end to set the shape. Leave to cool completely rolled up.
- Carefully unroll the sponge. Spread a very thin layer of jam over the sponge—too much jam will force the ice cream out. Chill briefly (10–15 minutes) to firm the jam layer so it doesn’t melt the ice cream.
- Spread softened (not melted) vanilla ice cream evenly over the jam to within about 1cm of the edges. Re-roll tightly from the same short end using the towel to guide it, then wrap tightly in clingfilm to create a neat cylinder.
- Freeze flat on a tray for at least 4 hours or overnight until completely firm. Trim the ends to reveal clean swirls and slice using a hot, dry knife (warm under hot water and wipe dry between cuts) for neat slices.
Nutrition (estimate per slice, 10 slices)
Approx: 260 kcal • Fat 12g • Carbs 32g • Protein 4g • Sugar 22g
Serving ideas
- Serve thin slices with a warm berry coulis and fresh berries.
- Drizzle with melted dark chocolate or salted caramel for a twist.
- Dust with icing sugar and garnish with a mint sprig; pair with espresso or a fruit salad.
- Make mini rolls in a smaller tray for parties or picnics.
Frequently asked questions
How long will an Arctic roll keep in the freezer?
Store wrapped in clingfilm and in an airtight container for up to 1 month. For best texture, eat within 2–3 weeks.
Can I use store-bought sponge or meringue instead of making a sponge?
You can use a thin store-bought sponge sheet—ensure it’s thin and pliable. Meringue will create a different texture and can be more fragile but can work for a crisp variation.
What flavor variations work well?
Chocolate sponge with chocolate ice cream, salted caramel ice cream with a thin caramel ribbon, or fruit ice creams (mango, strawberry) are great. Swap the jam for lemon curd or nut butter for different profiles.
How do I avoid cracks in the sponge when rolling?
Roll while the sponge is still warm to set its shape first in the towel. Be gentle when unrolling and re-rolling with ice cream; chill briefly between stages so the sponge and fillings hold together.
Looking for more recipes? See our collection at /recipes/. For background on the classic dessert, visit BBC Good Food.