Classic Arctic Roll Recipe: Creamy Ice Cream Swiss Roll

Ingredients

Serves 8. Measurements shown in US Customary.

• 1 pint vanilla ice cream or dairy-free ice cream
• 1 cup chopped strawberries
• Butter or gluten-free nonstick cooking spray (for lining the pan)
• 4 large eggs
• ¾ cup sugar
• ¾ cup gluten-free all-purpose flour
• ¾ teaspoon baking powder
• ⅛ teaspoon kosher or fine sea salt
• 1 teaspoon pure vanilla extract
• 1 cup strawberry jam
• Powdered sugar, for dusting
• Fresh strawberries, for serving
• Mint leaves, for serving
• Chopped pistachios, for serving (optional)

Instructions

1. Allow the ice cream to soften slightly at room temperature for a few minutes until it is easy to stir. Fold the chopped strawberries gently into the softened ice cream so they are evenly distributed.
   Place the mixture on a sheet of parchment or waxed paper and shape it into a long log about the length of your jelly roll pan. Wrap the log tightly in the paper and transfer it to the freezer to firm up while you prepare the cake.
2. Preheat your oven to 350°F (175°C). Line a jelly roll pan (a rimmed baking sheet approximately 10×15 inches) with parchment paper. Butter the paper or spray it lightly with nonstick cooking spray to help the cake release easily.
3. In an electric mixer fitted with the whisk attachment (or using a hand whisk), beat the eggs and sugar on high speed until the mixture becomes very pale yellow and has roughly doubled in volume, about 2 minutes. This aeration keeps the sponge light.
   Sift in the gluten-free flour, baking powder, and salt, and mix on low just until combined. Add the vanilla and beat briefly to incorporate. The batter will be thin—spread it evenly over the prepared pan using an offset spatula or the back of a spoon.
4. Bake the sponge for 11–13 minutes, or until it is set in the center and springs back lightly when touched. Remove the pan from the oven and allow the cake to cool on the counter for about 2 minutes.
   Using the parchment paper under the cake, carefully roll the warm sponge into a loose cylinder starting from one short end; this helps the cake shape without cracking when you roll it later with the filling. Let the rolled cake cool completely for about 20 minutes.
5. When the cake is cooled, unroll it gently and spread an even layer of strawberry jam across the surface. Place the frozen ice cream log along one short edge of the sponge and roll the cake up around the ice cream to form the Arctic Roll. Wrap the assembled roll in parchment again and return it to the freezer until serving.
6. To serve, remove the roll from the freezer and unwrap it. Place it on a chilled serving plate and dust the top with powdered sugar. Garnish with fresh strawberries, mint leaves, and chopped pistachios if desired. Slice with a sharp knife that has been dipped in hot water and wiped dry for clean cuts.

Tips and Variations

– Make this dessert ahead: Arctic Roll keeps well in the freezer for several days, so it’s perfect to prepare in advance for parties. Wrap it tightly in parchment and then in plastic wrap to prevent freezer burn.

– Flavor swaps: Use raspberry jam or a citrus curd in place of strawberry jam for a different flavor profile. Chocolate ice cream works well too if you prefer a richer center.

– Dietary notes: This recipe can be made dairy-free by choosing a dairy-free ice cream and ensuring the margarine or spray is suitable for your needs. The sponge here is made with gluten-free all-purpose flour to accommodate gluten-free diets.