Arctic roll has become somewhat of an elusive beast – rarely found in supermarkets where it was once ubiquitous. It is, though, having a revival in British restaurants (alongside baked Alaska) where its retro vibes are proving a hit with nostalgic customers.
Ours is a feast of a treat, concealing a core of chocolate chip cookie dough in Great British Food Award-winning Cornish Sea Salted Caramel Ice Cream from Asda’s Exceptional range, and a smothering of chocolate spread, in chocolate sponge. So decadent!
Ingredients (serves 6)
For the sponge:
- 60g self-raising flour, sifted a few times
- 3 tbsp cocoa powder, sifted a few times
- 3 eggs
- 75g caster sugar (plus extra for sprinkling)
For the filling:
- 140g plain flour
- 100g unsalted butter
- 100g caster sugar
- 75g brown sugar
- 2 tsp vanilla extract
- 100g chocolate chunks/chips
- Pinch sea salt
To finish:
- Chocolate spread
- 1.5 tubs (750mls) salted caramel ice cream
Method
1. Make the cookie filling first – ideally the day before. Beat the caster sugar with the butter well until super creamy and smooth. Then beat in the remaining ingredients. Pop onto clingfilm and press into a log shape about 20cms long. Wrap and chill for at least 2 hours.
2. Lay out another piece of clingfilm and spoon the ice cream on top. Press it out quickly with a spoon to make a 20cm by 10cm rectangle. Swiftly pop the cookie dough in the middle, and wrap the ice cream around it, bringing up the clingfilm and wrapping tightly. Pop it in the freezer for 3-4 hours.
3. For the sponge, heat your oven to 220C and line a Swiss roll tin (around 22 x 32 cm) with baking paper.
4. Combine the cocoa and flour in one bowl. In a separate bowl whisk the eggs and sugar together until very very thick and pale – it will take a little while. Carefully fold in the flour mix with a spatula, being careful not to knock out too much air.
5. Carefully spread the mix out on your prepared tray and bake for 8-10 minutes. Do not overcook. It should be springy.
6. Scatter another piece of greaseproof – the size of the Swiss roll tin – with sugar and carefully turn the sponge out onto it. Working quickly, score with a knife alongside the short edge of the sponge and roll it up. Cover the whole thing in a damp teatowel or foil – you want some humidity so it doesn’t dry out. Cool completely.
7. To assemble, carefully unwrap the sponge and spread with the chocolate spread. Place the ice cream filling just near the edge of one of the shorter sides of the sponge and roll it up, just so the ice cream is coated all over. Cut away any remaining sponge. Freeze for another hour, then serve.
