At last summer seems to have come back and paid us a visit at the time of writing this post. We had a rotten run of weather in July & I haven’t really been feeling in the right mood for frozen desserts.
But today, the 1st day of August is bathed in lovely sunshine & I started getting my frozen dessert mojo back and decided to blog two for the price of one 🙂
The first one is my version of an old classic that is the arctic roll, a roll of sponge lined with jam filled with vanilla ice cream that was first made in the uk in the 1950’s. It was normaly bought from a frozen food store called Bejams in my family’s case, which was everywhere in the 1970’s & 80’s, but now long gone as it was bought out by Iceland which now rules the high street where frozen desserts are concerned today. You can still buy it now, but I think there is more pleasure in making your own. This dessert brings fond memories of Sunday tea time as a kid….I wasn’t even swayed by the pretender to the ice cream dessert throne that was the vienetta, too fussy for my liking, & with its chocolate ruffles & pretentious ways seemed to look down on the simplicity of the arctic roll.
My version is similar but made like a swiss roll, it’s very messy to make ….but we like messy us cake-shakers don’t we ? 😉
When I make it at work I use my own ice cream, but I’ve suggested you use shop bought ice cream just to make it a quicker recipe and easier for those who haven’t got an ice cream machine, but if you have a machine and you have a fab vanilla ice cream recipe you can use that instead.
For the Arctic roll you will need –
Sponge recipe for swiss roll ( click here) Leave out the fruit and cream etc you just need the sponge.
1 tub of nice quality vanilla ice cream
1/ Make the sponge as directed in the recipe, leave to cool, then turn out onto baking parchment with castor sugar scattered over it.
2/ Spread over some raspberry jam
3/ now for the messy bit ! soften your ice cream by beating for a short time in a bowl, then quickly spread over jam covered sponge.
4/ Immediately roll up like a swiss roll, keeping it in the parchment & place quickly in the freezer and leave for a good couple of hours or until you want to serve it, it will keep for a good few weeks. ( this will be messy but the licking of fingers is allowed as a reward 😉
Serving suggestions –
Serve with some nice berries or a raspberry sauce made by blitzing a punnet of raspberries with 100g of icing sugar in a blender or food processor .
PART TWO- STRAWBERRY YOGURT LOLLIES
This second frozen dessert is easy as you like, its just shop bought frozen yogurt and chopped strawberries, you can use low fat/sugar yogurt if you like to make it super healthy…great for the kids 🙂
You can buy the Ice lolly moulds in most high street retailers that sell kitchen equipment, and even more easily on line, they are pretty cheap too and can be used again and again.
You will need –
An ice lolly mould set
Room in your freezer 🙂
1 tub of strawberry yogurt ( low-fat if you prefer..or pull out all the stops and get a luxury full fat one)
Some fresh strawberries
Fill the moulds half way with the yogurt
chop up the strawberries and place on top of yogurt
fill to the top with more yogurt, place lid on and insert sticks and freeze for a good 12 hours at least.
© the cake-shaker 2011