Swiss Roll Ice Cream Cake!


So with the weather being super nice and hot in good Ol’ Blighty of late, I decided to make a cake to reflect the weather and went for an ice cream cake!

This cake is so easy to make (especially if you cheat with shop brought Swiss rolls!), very impressive looking and tastes amazing! Perfect for a summer BBQ or party. If you’re short on time, not a great baker and want to impress this cake is for you!

If I’m honest, I initially wanted to do a Charlotte Royale but after perusing Mary Berry’s intricate recipe I decided, that with 9 week old baby to look after, Bavarian cream was a bit beyond me at the moment! But I loved the look of the Swiss rolls squirled all over the cake so, in the end, I decided to take the Swiss rolls from the Charlotte Royale, merge that with the ice cream and hence my cake was born!

I will update this post with instructions on how to make your own Swiss rolls in due course, but for this cake I decided to cheat and buy ready made Swiss rolls.

Serves: 8-10
Prep time: 5 mins
Assembly time: 10 mins
Price per slice: 65p

To make this cake you will need:
Cling film
Ice cream scoop/Spoon
A medium sized glass mixing bowl
3 Swiss roll cakes (I went for raspberry and cream)
2 litres of ice cream (I went for Neapolitan)
A punnet of strawberries (or any other berry fruit)

And that, my friends, is it.

Firstly, chop the Swiss roll up into pieces around 1.5cm thick, cut the strawberries into quarters and put to one side.

Make sure the inside of the bowl is completely covered with cling film.

Remembering to reserve just under a third of the Swiss rolls for the bottom, begin to place the Swiss rolls in the bowl, starting in the middle and working out. Make sure you squish the Swiss roll together to minimise any ice cream escaping through.

Once you have covered the inside of the bowl chuck a handful of cut up strawberries in.

Begin to scoop the ice cream out into the bowl and scatter some strawberries in between layers. In my version, I first scooped out the chocolate, then vanilla and finally the strawberry to create a layered effect when cut.

To finish, lay the remaining Swiss rolls over the ice cream to lock the ice cream in.

Freeze for 4 hours or for best results over night.

When it’s time to get the cake out, turn the bowl upside down on to a plate. Place your thumbs in between the bowl and cling film and pull down with your thumbs. The cake should slide right out.

And look something like this….



… And its delicious! A treat for adults and children a-like! Personally I can’t stop eating ours! It will keep in the freezer for 2 or so weeks so you can keep dipping in to your hearts content!

This is so simple and pleasing to the eye and taste buds! A must for any summer party!



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