I’ve always stayed away from making ice cream as I think it’s going to be tricky, but last week, as I was flopping around in the heat, this came to me in a flash of inspiration! One of my childhood memories of long summer holidays is eating Arctic Roll in the garden. I bought one a little while ago and experienced that disappointment of things seeming so much smaller when you are grown up.
So, I thought I’d put my own spin on it and make a slightly more adult chocolate and caramel version.
My first challenge was how I was going to get the ice cream to be a cylinder shape. I could have bought some ice cream, softened it and reshaped it, but this seemed like cheating. In another flash of inspiration (I think I had my year’s worth of inspiration in one go!), I decided to make a no churn ice cream and leave it to set in a Pringles tube. And it actually worked!
You will need:
A 397g tin Carnation Caramel or Dulce De Leche
300ml double cream
Caramel sauce (or more Dulce De Leche)
3 large eggs
75g caster sugar
25g cocoa powder
50g plain flour
A Pringles tube (you’ll need to eat them first!)
To make this yummy pud:
- Line the empty Pringles tube with a freezer bag – flip the top over and secure with an elastic band.
- Whisk together the caramel and cream until it is well combined, thick and can hold its shape when you take the whisk out.
- Pour the mixture into the lined tube, twist the top of the freezer bag and secure with a tie or elastic band. Pop the lid on the tube.
- Freeze the ice cream (preferably standing upright) overnight.
- Preheat the oven to 170°C and line a swiss roll tin with greaseproof paper.
- To make the sponge – whisk together the eggs and sugar until the mixture has doubled in size and is pale. You want lots of air in the mix.
- Sieve the cocoa powder and flour then fold it into the egg mix very carefully with a metal spoon. You don’t want to knock all that lovely air out!
- Gently pour the mixture into the tin and carefully tilt to cover the base.
- Bake in the centre of the oven for 10-12 minutes, until the surface springs back when gently pressed.
- While the cake is baking, spread out a piece of baking paper on the worktop and sprinkle with caster sugar. When the cake is cooked, turn it out onto the paper and carefully peel the greaseproof off the cake.
- Once cool, spread the sponge with a generous layer of caramel sauce.
- Remove the ice cream from the tube, peel off the freezer bag and place the ice cream onto the cake. Roll up and wrap in the paper.
- Pop it back into the freezer for an hour then remove 5 minutes before you want to serve it.
This was delicious and a big hit with the children. Although it looks like there were a lot of steps, it was really simple to make. I’m entering this into the July BSFIC over on Kavey Eats – pop on over and see all the other delicious ice cream recipes on her fab blog.