Note: This post was sponsored by Cuisinart.
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. 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!
Strawberry Matcha Arctic Roll with Chocolate Ganache
Strawberry Ice Cream Ingredients
- 1/2 cup whole milk
- 1/2 cup sugar
- pinch kosher salt
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup fresh ripe strawberries, hulled and quartered
Matcha Roll Ingredients
- 1 cup cake flour not self-rising
- 1 teaspoon baking powder
- 2 tablespoons matcha powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 3/4 cup sugar
- 1/4 cup whole milk
- 1/4 cup heavy whipping cream
- 3 ounces dark chocolate discs or chocolate that has been chopped into small pieces
- a handful of chocolate shavings optional
Strawberry Ice Cream Directions
- In a medium-sized mixing bowl, whisk together all ingredients except the strawberries until the sugar has dissolved.
- Cover and refrigerate for at least an hour, until it is fully-chilled.
- Turn on the Cuisinart Fruit Scoop Frozen Dessert Maker with the frozen bowl and the fresh fruit attachment, add the strawberries, and churn for five minutes.
- Give the ice cream base a quick whisk and then add it to the strawberries while the machine is still churning. Churn for another 15-20 minutes until the ice cream is thick.
- Remove ice cream from the bowl and transfer to a different container to store in the freezer.
Matcha Roll Instructions
- Preheat oven to 400 F.
- In a medium-sized bowl, sift together cake flour, baking powder, matcha, and salt.
- In another medium-sized bowl, whisk together egg yolks, sugar and milk until pale yellow and thick, about two minutes.
- Add the flour mixture to the yolk mixture and fold until combined.
- In the bowl of a stand mixer, whisk the egg whites until stiff peaks form.
- Fold the egg whites into the batter in three additions. You should have a thick and fluffy batter that is a uniform green color.
- Line an approximately 15"x10" jelly roll pan with parchment paper.
- Pour batter onto pan and shake the pan to evenly distribute the batter.
- Bake for 7 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Flip the hot cake out onto a tea towel and peel off the parchment paper.
- Roll the hot cake tightly around the tea towel and let it cool. (Make sure that tea towel is on something heat-resistant. I put mine on a wood table thinking that the heat wouldn't be too intense through the tea towel. I have no idea why I thought that. Mistake. Luckily, we fixed the damage to the wood with an iron. If are actually reading this fine point and have questions about it, hit me up in the comments.)
- While the cake is cooling, remove the ice cream from the freezer to soften.
- Unroll cooled cake and evenly spread ice cream over the cake, leaving a 1" border on all sides.
- Re-roll the cake and return to the freezer to harden for at least two hours.
- Heat cream in the microwave or on the stove top until it is just about to boil.
- Pour hot cream over the chocolate and stir until all of the chocolate melts and combines with the milk.
- Place arctic roll on a cooling rack set on top of a cookie sheet.
- Pour chocolate evenly over the arctic roll.
- Sprinkle chocolate shavings over the ganache.
- Return to the freezer overnight before slicing and enjoying.