New Recipe: Raspberry Ripple Artic Roll

raspberry ripple artic roll

Kids will love this retro ice cream dessert. 

Advertisement – Continue Reading Below





Prep Time:





Cook Time:





Total Time:






raspberries, plus extra to garnish


caster sugar, plus extra for dust


vanilla ice cream, softened in the fridge for 15-20min

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. Put the raspberries, 50g of the caster sugar and 5tbsp water into a pan and simmer, stirring often, for 5-8min until pulpy. Strain through a sieve (discard seeds) into a clean pan. Simmer again, stirring often, for about 5min or until thickened and the sauce coats the back of a spoon. Set aside to cool.
  2. Scoop the softened ice cream into a large bowl and ripple through 3tbsp of the cooled raspberry sauce (do not overmix). Spoon the ice cream on to a large piece of clingfilm and shape into an even sausage about 33 x 5cm using the sides of the clingfilm to help mould it. Wrap well in the clingfilm and freeze until solid. 
  3. Preheat the oven to 180°C (160°C fan) mark 4. Line a 33 x 23cm Swiss roll tin with baking parchment. In a large bowl whisk remaining 125g sugar and eggs with an electric whisk until thick and fluffy, about 10min. Sieve over the flour and carefully fold in being careful not to knock out too much of the air. Pour into the prepared tin and gently smooth surface. Bake for 10-12min until just firm and lightly golden.
  4. Place a piece of parchment paper, larger than the sponge, on a work surface and dust with caster sugar. Invert the sponge on to the parchment paper, remove tin and peel away the lining paper. Cover with a damp clean tea towel and leave to cool.
  5. Once the sponge is completely cool, remove tea towel and spread over 10tbsp of the raspberry sauce. Unwrap the ice cream and position along one of the long edges of the sponge. Using the base parchment paper to help, roll the sponge around the ice cream. Wrap roll (without paper) tightly in clingfilm, then return to the freezer until solid. 
  6. To serve, allow to soften at room temperature for 10-15min before serving in slices. Serve with remaining raspberry sauce. 

Freeze ahead:

Complete to end of step 5 up to a month ahead. 

Per serving:

  • Calories: 285
  • Protein: 6g
  • Total fat: 11g
  • Saturates: 6g
  • Carbs: 38g
  • Total sugars: 29g
  • Fibre: 2g

    This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at

    Advertisement – Continue Reading Below

    Source by [author_name]

    Add Comment