A proper arctic roll is an awesome dessert, one minute you’ve got a thin chocolate sponge on the counter, the next it’s hugging a log of chocolate ice cream like it was born for the job. This version goes full picnic-mode with chunks of Picnic bar tucked inside and a dark chocolate sauce poured over the top. Serve it sliced for birthdays, BBQs, and family movie nights.
What Is Chocolate Arctic Roll?
Chocolate arctic roll is a rolled sponge cake filled with ice cream, then frozen until firm. The classic idea became popular as a nostalgic, supermarket-style treat, but homemade versions taste fresher and look more dramatic. This one uses a cocoa sponge, chocolate ice cream, and chopped picnic bars for caramel-nutty bites.
Pro Tips for the Best Chocolate Arctic Roll
- Whip the eggs and sugar until really thick. You want a pale mixture so the sponge stays flexible for rolling.
- Once flour and cocoa go in, use a spatula and slow folds to keep the batter fluffy.
- Rolling it in baking paper while it’s still warm trains it to curl without cracking later.
- Soften the ice cream just enough, and it should spread like thick frosting, not melt into soup.
Frequently Asked Questions
Why did my sponge crack when I rolled it?
This can happen if the sponge cooled too much before the first roll, or if it baked a little too long and dried out. Roll it up in the sugared baking paper while it’s still warm and flexible, then let it cool in that rolled shape.
Can I use a different ice cream flavor?
Yes, and it’s an easy way to customize the roll to your mood or the season. Vanilla makes the chocolate sponge and sauce stand out more, while caramel or honeycomb pairs with the picnic’s vibe.
How do I stop the ice cream from leaking out while rolling?
The biggest trick is not overfilling and leaving a small border at the far edge so it doesn’t squish out. Make sure the sponge is fully cooled in its rolled shape before you add the ice cream, otherwise warmth will melt it instantly.
How to Store Chocolate Arctic Roll
Once the roll is fully frozen, wrap it tightly in foil to prevent freezer smells. Keep it in the freezer and only unwrap what you plan to serve, because repeated thawing and refreezing can make ice crystals.
Ingredients
How to Make Chocolate Arctic Roll
In a mixing bowl, beat the eggs and sugar. Then, sift in the flour and cocoa powder and mix.
In a mixing bowl, beat the eggs and sugar. Then, sift in the flour and cocoa powder and mix.
Pour the batter into a greased shallow baking tray and bake at 180°C for 12 minutes.
Pour the batter into a greased shallow baking tray and bake at 180°C for 12 minutes.
Lay a sheet of baking paper on the counter, dust it with icing sugar, and place the sponge on it. Roll it up into a log and leave it to cool for 30 minutes.
Lay a sheet of baking paper on the counter, dust it with icing sugar, and place the sponge on it. Roll it up into a log and leave it to cool for 30 minutes.
Unwrap the Arctic roll, place it on a serving plate, pour the chocolate sauce, and top with chopped Picnic bars. Slice and dig in.
Unroll the cooled sponge, spread the softened chocolate ice cream evenly over the sponge, then scatter 2½ chopped Picnic bars across the ice cream. Roll the sponge to enclose the filling, wrap it in foil, and freeze for 6 hours, or until firm.
In a saucepan over medium-low heat, combine the dark chocolate and cream until melted.
Unwrap the Arctic roll, place it on a serving plate, pour the chocolate sauce, and top with chopped Picnic bars. Slice and dig in.
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