Classic Arctic roll

Classic Arctic roll

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(1 ratings)

Prep: 35 mins Cook: 20 mins plus freezing

More effort

Serves 6 - 8
Follow our step-by-step guide to this retro frozen dessert of vanilla ice cream wrapped in a light sponge cake, with homemade strawberry jam

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal398
  • fat14g
  • saturates7g
  • carbs62g
  • sugars53g
  • fibre1g
  • protein6g
  • salt0.2g
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    For the ice cream

    • 2 eggs, separated



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g icing sugar
    • 1 vanilla pod, seeds only
    • 150ml double cream

    For the jam

    • 200g strawberries, quartered, plus a few extra for decoration
    • juice ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 200g golden caster sugar

    For the sponge

    • knob of butter, for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 3 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 100g golden caster sugar, plus extra for dusting
    • 100g plain flour
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ¼ tsp vanilla extract


    1. To make the ice cream, whisk the egg whites in a bowl with an electric whisk until stiff. In another bowl, whisk the yolks, icing sugar and vanilla seeds until pale and billowy. In a third bowl, whip the double cream until holding its shape.

    2. Fold the yolk mixture into the cream, then fold in the egg whites. Pour into a 900g loaf tin lined with a sheet of baking parchment bigger than you’ll need – this will help you later. Freeze for 2 hrs.

    3. Remove the ice cream from the freezer and tin when it feels set but soft. Use a spatula to shape the mixture into a rough sausage shape, then use the parchment to roll the mixture tightly together into a cylinder about 35cm in length.

    4. Twist the ends of the baking parchment like a cracker and return to the freezer for a further 1 hr.

    5. To make the jam, first put a saucer in the freezer. Put the strawberries, lemon juice and sugar in a heavy- based saucepan over a high heat. Bring to the boil, stirring occasionally. Boil rapidly for 5 mins, then take off the heat.

    6. Put 1/4 tsp of the jam onto the cold saucer – if it wrinkles when pushed with your finger, the jam is ready. If it’s still runny, return it to the heat and boil again for another 2-3 mins, then test again. Once the jam is set, leave it to cool.

    7. Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment (with plenty of excess) and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.

    8. Fold the flour, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.

    9. Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch.

    10. Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.

    11. Uncurl the sponge and spread the jam on the inside. Working quickly, unwrap the ice cream and put it on top of the jam. Roll the cake up around it.

    12. Wrap the Arctic roll in a new sheet of baking parchment and a layer of foil too. Return to the freezer for a further 20-30mins, then unwrap, slice and serve immediately.

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    Comments, questions and tips

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    Minoo's picture
    13th Jun, 2016
    I agree this is a really clear recipe that guides you through everything. The ice cream is so good my husband couldn't believe it was home made! The recipe says you may have to cut down the ice cream to make it fit. I'm pretty much convinced you will have to do that as it does make much more than is needed, but we don't view that as a bad thing! I used baking paper but I think parchment would be better as mine did stick quite a lot to the ice cream and rip. And if you have any leftover, I recommend you wrap that I parchment too. I used foil and had a job to get it off again!
    Frantic Flapjack
    23rd Jun, 2015
    Don't be put off by all the steps. The recipe is easy to follow. It's the first time I've ever made jam. It turned out really well and looked just like the picture. Head and shoulders above the bought version.
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