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The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
This was a fun challenge involving cake and icecream! That’s got to be good! I decided to spoil my two children this month by making them each a special icecream bomb of their choosing. My daughter requested strawberry and lemon so was born the StrawberryBalsamic and Lemon Cream Cheese Icecream cake!
Lemon Sponge Roll
3 eggs
15g cornflour
30g plain flour
114 g castor sugar
2 teaspoons lemon rind
1 tablespoon lemon juice
strawberry jam
Pre heat the oven at 200 deg C /400 deg F approximately. Brush a baking pan ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper.
 In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
Add the two sifted flours, in three batches and fold in gently with a spatula. Fold in the lemon rind and juice.
Spread it out evenly into the corners of the pans.
Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down
Open the rolls and spread strawberry jam, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Strawberry Balsamic Icecream
300ml milk
3/4 cup sugar
1 tab cornflour
400g strawberries, pureed with 1/4 cup sugar and pushed through a sieve
2 teaspoon balsamic vinegar
300 ml cream
Mix milk, sugar and cornflour in a saucepan, place on the heat and bring to boil to thicken. Cool then add the sweetened strawberry puree, balsamic vinegar and cream. Freezer in an icecream machine.
Tangy Lemon Icecream
300ml milk
1 tab cornflour
3/4 cup sugar
30g cream cheese
150ml lemon juice
300ml cream
Mix milk, cornflour and sugar in saucepan place on the heat and bring to boil to thicken. Stir in softened cream cheese. Cool then added lemon juice and cream. Freeze in icecream machine.
Limoncello White Choc Fudge Sauce
140g quality white chocolate
1/4 cup water
40 g butter
1/4 icing sugar mixture
1 tablespoon Limoncello
Heat white chocolate, water and butter over gentle heat until melted and combined. Remove from heat. Mix in icing sugar and Limoncello. Cool.
To assemble
Cut the Swiss roll into equal slices ( approximately 1 cm each )Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap..
Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
Soften the lemon ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
Add the white chocolate fudge sauce over the lemon ice cream, cover and freeze till firm . ( at least an hour)
Soften the strawberry ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water
My son requested coffee and chocolate, actually Nutella to be precise so the Caramel Espresso and Ferrero Rocher Icecream cake was born!
Coffee Nutella  Sponge Roll
3 eggs
1/2 cup castor sugar
1/4 cup cornflour
1/4 cup plain flour
1/4 self raising flour
30g butter, melted
1 tablespoon instant coffee
1 tablespoon boiling water
Heat oven to 180C. Grease and line 20cm x 30xm swiss roll pan.  Have eggs at room temperature. Beat eggs at high speed in the electric mixer. Gradually add sugar and continue to beat until sugar is dissolved and the mixture is thick and light. While the sugar is beating sift the flours together 3 times. Mix instant coffee with boiling water and then into the butter.
When the egg mixture is ready lightly fold in flours followed by butter mixture. Carefully pour into prepared pan. Bake for 12 minutes. While the cake is baking cover a wire rack with a clean tea towel and sprinkle it with about 2 tablespoons of castor sugar. When the cake is ready turn it out onto the tea towel and cut off any crisp edges. Roll the cake up with the tea towel inside. Cool to room temperature. Then unroll and fill with Nutella.
Coffee Caramel Icecream
300ml milk
3/4 cup crushed coffee bean
1/2 tablespoon cornflour
1/2 cup sugar, carmelized
45 g butter
1/2 – 3/4 cup sugar, extra or to taste
300ml cream
Heat milk with coffee beans to warm then let sit overnight in the fridge. Strain and make up to 300ml with extra milk and mix with cornflour. Caramelize sugar and butter over heat to a golden colour add milk mixture stir over heat to melt the solidified sugar and thicken. Add extra sugar and cream. Freeze in icecream machine.
Nutella Icecream
 300ml milk
1/2 cup sugar
3/4 cup nutella
1 tablespoon cornflour
300ml cream
5 Ferrero Rocher chocolates, crushed
Mix milk, sugar, nutella and cornflour in a saucepan. Place on the heat to  boil and thicken. Cool then add cream and crushed chocolates. Freeze in icecream machine.
Frangelico Chocolate Fudge Sauce
140g milk chocolate
1/4 cup water
40g butter
1/4 cup icing sugar mixture
1 tablespoon Frangelico
Heat milk chocolate, water and butter over gentle heat until melted and combined. Remove from heat. Mix in icing sugar and Frangelico. Cool.
Assembly is the same as the Strawberry and Lemon icecream cake simply substituting the different components.
This was such a great challenge! Many thanks to Sunita for hosting. If you enjoyed this you really should check out Cherry Tea Cakes, Audax , AP269  and the other Daring Bakers who have created some amazing icecream cakes with very delicious and creative flavours!

Watching Masterchef Australia's team challenge the other night really had me…
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