Arctic Roll is the ultimate frozen dessert, layered with sweet, fruity flavor, rolled into an impressive treat that’s easier than it looks.
For more amazing Frozen Dessert Recipes to serve this summer, try Baked Alaska or Frozen Mud Pie.
Sabrina’s Arctic Roll Recipe
If you want something a little more sophisticated than ice cream cake, try an Arctic Roll. This recipe is a hit with both kids and adults alike. Decorate with fresh fruit, sugar, and other garnishes for a dessert worthy of any occasion. Serve with Whipped Cream, Chocolate Whipped Cream, or add a drizzle of Hot Fudge Sauce. Don’t forget to read the tips and tricks section below for perfect results.
Recipe Card
Ingredients
Cake Batter:
- 3 large eggs
- 1 cup sugar
- 3 tablespoons cold water
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 4 cups vanilla ice cream
- 2 cups strawberry jam
To Finish:
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375 degrees.
- Beat eggs in a mixing bowl for 3 minutes.
- Add sugar gradually to eggs while mixing. Beat for an additional 2 minutes or until mixture becomes thick.
- Mix in the 3 tablespoons water, 1 cup flour, baking powder, and salt.
- Line a 15″ by 10″ baking pan with parchment paper and grease well.
- Pour the batter into the pan and spread evenly.
- Bake for 12-14 minutes, or until cake springs back when lightly touched.
- While the cake is still warm, roll the parchment paper into a roll and let cool in the roll shape.
To Fill Cake:
- Unroll cake.
- Spread strawberry jam evenly over cake to within 1" of edges.
- Add the ice cream evenly across the cake.
- Roll up again starting from the same short side.
- Wrap in plastic wrap and freeze for 2 hours.
- Place seam side down on a serving platter.
- Dust with powdered sugar.
- Slice and serve with strawberries and whipped cream.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
I roll my cake by picking it up from the baking parchment, and removing it from the baking tin. Still holding the parchment paper, I roll the cake from the shorter side into a tight log shape. Also, make sure not to over mix your flour, or you’ll get too dense of a cake. Mix the wet and dry ingredients until just combined. You’ll know they’re combined when there’s no streaks or pockets of flour in the egg mixture.
Table of contents
Can this be made ahead of time?
Yes. Make the roll according to it’s directions, then wrap tightly in plastic wrap. As long as it’s carefully covered, you can freeze for 2-3 weeks before serving.
How to Store
- Serve: Because of the ice cream, you don’t want to leave this dessert out at room temperature for long. I recommend putting it away within a half hour of serving.
- Store: To keep your leftovers fresh, wrap tightly in plastic wrap, and place it in a freezer bag to keep in the freezer. As long as it’s sealed tightly and kept frozen, the roll will stay good for up to 3 weeks.
Tips & Tricks
- How long to bake the cake
- This thin cake doesn’t need a particularly long baking time. After 12 minutes, check that it’s done cooking. It’s finished when it appears light golden brown, and springs back when lightly touched with your finger. Keep it in the oven for an additional 1-2 minutes if not done.
- How to keep from cracking
- Roll it while the cake is still pliable and warm to prevent crumbling. Let it sit like that until it cools, then add the filling. Because it cooled while rolled, it will more easily roll back into the same shape without cracking or crumbling.
- Spreading ice cream
- Let the ice cream soften before adding it to the cake, so that it’s easy to spread. To make an even layer, you can run a metal spoon under hot water and use the back of it to spread the ice cream.
Related Recipes
