Arctic rolls are summer’s answer to jelly rolls. They are ice cream rolls – sponge cakes rolled around ice cream! In this case, I’ve made a matcha (green tea) sponge rolled up around homemade strawberry ice cream. Then, I topped the whole thing with chocolate ganache and chocolate shavings. The vibrant green of the matcha cake not only looks pretty, but it also has a wonderful bold flavor and goes really nicely with the strawberry and chocolate.
I have more to say about arctic rolls, but I want to start with the homemade strawberry ice cream. It was so insanely easy to make and it blows store-bought strawberry ice cream out of the water. The secret lies in Cuisinart’s new Fruit Scoop Frozen Dessert Maker.
While most ice cream makers just have a paddle capable of churning ice cream, the Fruit Scoop has a special paddle that crushes and freezes chunks of fresh, ripe fruit. In the case of strawberries, I just had to hull and quarter them before dumping them in the machine. With fruit alone, the Fruit Scoop makes fabulous sorbets. However, if you add an ice cream base (milk, heavy cream, sugar, salt, and vanilla), you can turn your sorbet into fabulous ice cream with fresh fruit mixed right in. I grabbed this ice cream recipe straight out of the recipe booklet that came with the ice cream maker. I usually make custard-based ice creams, but without the eggs and the need to simmer anything on the stove, this recipe was truly a breeze. It’s a keeper!
Let’s return to the arctic roll. The biggest concern in making jelly rolls or arctic rolls is that the cake will crack when you roll it. The crack fear can be so strong that it keeps people from making rolled cakes at all. On your body, you can hide a revealed crack by wearing a long sweater over your low riding jeans; cracks in rolled cake can be hidden just as easily. Guess what? My cake had a crack. Did it stop it from being awesome? No! The ganache covers any cracks on the top and the ice cream freezes and fills in any cracks on the bottom. You can also reduce cracks in the first place by rolling the cake while it is still hot. Then, when it cools, fill it and re-roll. The cake remembers the shape it had when it was hot.
If you give this a try, leave a comment or tag me on Instagram!
Note: This post was sponsored by Cuisinart.