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Phil’s Arctic Roll

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  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 6-8 mins
  • Difficulty: Moderate
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Phil’s Arctic Roll

Arctic Roll was the ultimate in puddings when I was a kid, amazing, given that it was really just a bit of ice cream wrapped in sponge cake with that all important thin layer of raspberry jam separating the two. It was a must have across the land for your 70’s/80's dinner party, although derided as an extremely unfashionable dessert by foodies.


  • 8 medium eggs
  • a pinch of salt
  • 280g castor sugar
  • 70g plain flour
  • 70g cornflour
  • 100g unsalted butter, melted
  • 750g vanilla ice cream, not soft scoop
  • 6 tbsp sieved raspberry jam, mixed really well.

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  • Preheat the oven to 220°C, Gas 7.
  • Soften the ice cream slightly.
  • Lay out a 40cm x 30cm piece of cling film.
  • Spoon the ice cream down 1 edge of the Clingfilm.
  • Quickly roll up, then squeeze in both ends, and twist the ends over until you have a nice 6-7cm cylinder. Re freeze until very firm.
  • Line two Swiss roll tins, about 38 x 28cm (15 x 11”) with silicone paper.
  • Whisk the eggs and castor sugar together until they are thick and creamy and hold their own weight
  • Fold in the sieved flours and then the melted butter, carefully.
  • Spread onto the lined Swiss roll trays then bake in the oven for about 6-8 minutes, until set and very slightly shrunken away from the sides of the tray.
  • Immediately turn the trays out onto clean tea towels, the sponge should fall out of the trays cleanly.
  • Flick about 2-3 teaspoons of cold water over the back of the silicone paper and spread over lightly with your fingers.
  • Carefully peel away the paper taking care not to rip the sides of the sponge away then leave to cool.
  • Spread the jam over the sponge evenly.
  • Lay the ice cream on one edge, and carefully roll up until the edges meet, press down well.
  • Wrap in cling film and freeze again.
  • Slice, and serve with raspberry sauce.

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