Ruby’s Antarctic roll

Ruby’s Antarctic roll

Ruby Violet's Ice Cream Dream
Danielle Wood

This is particularly good made with orange ice cream or mint chocolate chip ice cream.


Quantity Ingredient
800 ml - ice cream
4 eggs
125g sugar
100g self-raising flour
20g cocoa powder, sieved
1 pinch salt


  1. Churn your ice cream of choice, then use baking parchment, clingfilm or a silicone mat, carefully roll the ice cream into a sausage shape, 5–6 cm in diameter. The length of the ice cream sausage should be same as the width of the tray for your chocolate sponge.
  2. Once it’s rolled, put the ice cream, still wrapped up, in the freezer for an hour to firm up.
  3. Preheat the oven to 170°C.
  4. Place the eggs and sugar in a food processor and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in with the cocoa and salt, carefully.
  5. Line your tray with baking parchment or a silicone mat. Pour the mixture onto the lined tray and smooth with a spatula until evenly spread out.
  6. Bake the sponge for 10–12 minutes. Leave the sponge in the tray to cool, and cover with a clean tea towel.
  7. Once the Swiss roll is cool, take out of the tin and peel away the baking paper or silicone mat. Flip it face down on to a clean sheet of baking paper.
  8. Remove the wrapper from the ice cream and place your ice cream sausage on the sponge. Wrap the cool sponge around the ice cream, trim the ends off.
  9. Wrap in baking parchment and put back in the freezer for an hour or until you need to serve it. Dust the top with sieved cocoa powder before serving.
ice cream
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