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Swiss Roll Ice Cream Bombe

July 27, 2010

I’ve been looking forward to my first Daring Baker’s challenge, I’m always looking for new things to do, so the idea of the Daring Bakers appealed to me.

The swiss roll ice cream bombe was a little epic, though not particularly difficult. I wasn’t impressed with the recipe, but everybody else seemed to find my bombe exceedingly impressive, and I must say, now that there is only a quarter left it is growing on me. It would make a great cake to have at a party, there’s a certain childhood excitement about it.

As the weather here is pseudo summery, I wanted a summery feeling bombe, so I went for a chocolate and raspberry theme. A chocolate swiss roll, filled with cream and raspberry jam, and filled with mascarpone ice cream, raspberry ice cream and raspberry, chocolate fudge sauce.

I used an ice cream recipe from a book of G’s on ice cream, I don’t have a food processor, so thought it was best to try something different to the given recipes, rather than try them without the equipment. A lent me G’s ice cream book ages ago, and I completely forgot that I was meant to give it back at some point, especially as G never knew that I had her book. Luckily she never missed it and she now knows I have it.

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.

Swiss Roll:

3 eggs

4 oz caster sugar

1.5 oz plain flour

1.25 oz cocoa powder

15 ml boiling water

200 ml whipping cream, whipped with 1 oz sugar

3-4 tbsp raspberry jam

preheat oven to 200˚C

Beat eggs and sugar together.

Fold in flour and cocoa powder, then water.

Pour batter into a greased and lined baking tray.

Bake for 10 mins.

Immediately on removal from oven turn out cake onto a tea towel sprinkled with sugar and roll up, leave rolled up to cool.

When cool, unroll, fill with jam and cream and re-roll.


Raspberry Ice Cream

adapted from ‘Ice Cream’ by Liz Franklin

225 g mascarpone

100 ml whole milk

50 g caster sugar

a handful of raspberries

2 tbsp raspberry jam

Beat together milk, mascarpone, sugar and raspberries. Churn in an ice cream maker. When nearly done stir through the raspberry jam to create a ripple effect.


Mascarpone Ice Cream

250 g mascarpone

250 ml whole milk

150 g caster sugar

Beat together mascarpone, milk and sugar. Churn in an ice cream maker.


Raspberry Chocolate fudge sauce

4 oz caster sugar

1.5 tbsp cocoa

1 tbsp flour

130 ml water

0.5 tbsp butter

0.5 tsp vanilla

handful of raspberries

Whisk together sugar, cocoa, flour and water in a saucepan over heat until it thickens. Beat in butter, vanilla and raspberries. Allow to cool.


To put the bombe together:

Line a bowl with clingfilm, slice swiss roll and place a layer of swiss roll slices in the bowl. Freeze until set.

Add a layer of softened ice cream, freeze until set.

Pour in the chocolate fudge sauce, freeze until set.

Add a layer of the 2nd ice cream, cover with clingfilm and freeze till set.

Turn out to serve.

One Comment leave one →
  1. July 30, 2010 3:54 pm

    Your ice cream cake looks so good! I love the chocolate-raspberry combination.

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