Ice Cream Swiss Roll (Ice Cream Roll Cake)

Ice Cream Swiss Roll (aka an ice cream roll cake) is one of those desserts that looks like a big deal, but it’s basically a smart combo: a light sponge, a thin layer of jam, and a firm cylinder of ice cream. Slice it and it’s instant “wow”.

It’s perfect for warmer days when you want something properly sweet without cooking custards or standing by the stove. The sponge bakes fast, the ice cream is shaped ahead, and the rest is just roll, chill and slice. You can swap flavours easily, but the sweet-and-tangy balance is what makes it addictive.

In this version, the filling is walnut ice cream plus cranberry jam. The nutty, creamy ice cream and the tangy jam are a perfect match with a soft sponge. Use your favourites though, the method stays the same.

INGREDIENTS & METHOD

Difficulty: easy  |  Sponge bake time: 12 minutes  |  Allergens: eggs, gluten, dairy, nuts

Ingredients

Sponge

• 4 eggs
• 4 heaped tbsp sugar
• 4 tbsp plain flour
• 2 tbsp oil
• 2 tbsp milk

Filling

• 1000 ml walnut dairy ice cream
• 350 g cranberry jam

Extra

• powdered sugar, for dusting

Method

1. Let the ice cream sit at room temperature for about 20 minutes so it starts to soften. Tip it into a bowl and whisk briefly with a hand whisk until workable. Spoon the ice cream onto a sheet of aluminium foil, roll up tightly and shape into a neat log. Freeze until firm.
2. Crack the eggs into a mixer bowl. Add the sugar and whisk on the highest speed for about 8 minutes, until the mixture turns pale and triples in volume. Mix in the milk and oil. Then gently fold in the flour in stages.
3. Spread the sponge batter onto baking paper in an even layer. Transfer (with the paper) onto a baking tray. Bake in a preheated oven at 185°C for 12 minutes.
4. Lay a clean sheet of baking paper on the counter and sprinkle with sugar. Flip the baked sponge onto it so the top faces down. Peel off the paper it baked on. Roll into a log and leave to cool.
5. Unroll the sponge and spread evenly with cranberry jam. Remove the foil from the frozen ice cream log, place it at the edge of the sponge and roll up. Dust with powdered sugar and slice to serve.

Serving tip Finish the roll right before serving for the cleanest slices. Alternatively, assemble the roll and keep it in the freezer. About 20 minutes before serving, leave it at room temperature, then dust with sugar and slice.

FAQ: ice cream and a classic Swiss roll

How do I avoid icy crystals in the ice cream layer?
Avoid slow melting and refreezing. Soften only until workable, shape quickly, then freeze hard again.

Why does my sponge crack when rolling?
It’s usually overbaked or rolled too late. Roll the sponge while it’s still warm and flexible, then let it cool rolled up.

What flavours work best?
A creamy ice cream plus a tangy jam is a safe win. If you go heavy on chocolate, add something fruity or citrusy for balance.

How do I slice it neatly?
Use a large sharp knife. Warming the blade under hot water (then drying it) helps. Slice decisively, don’t saw. If it’s too hard, wait 10–20 minutes at room temperature.

Peach Swiss Roll (One-Tray Method)

Simple steps. Honest ingredients. One clean roll.

Some desserts don’t need layers, creams, or extra assembly to work. This peach Swiss roll is baked in a single tray, rolled once, and left to cool.

The sponge combines rye and carob flour for a deeper, slightly nutty note, while the peach filling stays soft, fruity, and naturally sweet. No spreading after baking, no fixing cracks later. Just bake, roll, and let time do its thing.

Peach Swiss Roll (One-Tray Method)

INGREDIENTS & METHOD

SERVES 12 slices DIFFICULTY easy BAKING TIME 30 minutes ALLERGENS eggs, dairy, gluten

SPONGE CAKE

• 6 eggs
• 80 g brown sugar
• 85 g rye flour
• 30 g carob flour
• 65 g butter

PEACH FILLING

• 600 g peaches (peeled and cleaned)
• 40 g butter
• 50 g brown sugar
• 1 tablespoon vanilla aroma (vanilla flavoring)
• 50 g coconut flour
• 2 tablespoons rose water

FOR FINISHING

• Powdered sugar, for dusting

METHOD

1. 1. Peel and clean the peaches, then cut them into small pieces.
2. 2. Add the peaches to a hot pan. Add the butter and brown sugar. Sauté for 4 minutes, then remove the pan from the heat. Stir in the coconut flour, vanilla aroma, and rose water.
3. 3. Crack the eggs into a bowl and add the brown sugar. Using an electric mixer on the highest speed, beat for 10 minutes. Lower the speed and mix in the melted butter. Then, using a whisk, gently fold in the mixture of rye flour and carob flour little by little.
4. 4. Line a rectangular baking tray with edges (32 × 24 cm) with baking paper.
5. 5. Spread the peach filling evenly over the entire surface of the tray. Pour the sponge batter over the filling. Gently tap the tray so the batter levels out. Bake in a preheated oven at 185°C (365°F) for 30 minutes.
6. 6. Let the baked sponge with the filling rest for a few minutes to settle. Then invert it onto a sheet of baking paper. Remove the baking paper it was baked on. Roll into a Swiss roll and let it cool completely. Before serving, dust with powdered sugar.

TIP
Roll it while it’s still warm. That’s what keeps the roll neat and prevents cracking.