Ice cream roll cake with Blackberry rose swirl mascarpone ice cream. A floral berry syrup is swirled through a vanilla mascarpone ice cream.
It can be eaten on its own or used to make this ice cream roll cake.
Jump to RecipeBased on a childhood favourite of mine, an Arctic roll.
Arctic roll was a very popular frozen dessert her in England when i was a growing up. Its made with a swiss roll sponge with jam or syrup spread on it and then rolled around ice cream.
My version uses the Blackberry rose swirl mascarpone ice cream, a blackberry rose quick jam and a rosewater flavoured swiss roll sponge.
Alternatively you could eat the ice cream on its own.
You could also use the idea of the cake and use shop bought ice cream and jam in any flavour you like and use it to make a cake by baking a simple swill roll sponge.
Blackberry rose swirl mascarpone ice cream
The ice cream base is made traditionally with milk, cream, egg yolks, sugar and vanilla and then the mascarpone is added.
The ice cream is churned in a machine and then the blackberry and rose syrup is swirled in before freezing.
The rose flavour
I used fresh real rose petals for the swirl that i picked on the coast path.
But as the season is short and its not always easy to find fresh un-sprayed roses so i am suggesting rose water instead.
Rose syrup for Blackberry rose swirl
It will probably be easier to use shop bought jam for the cake, or use rosewater for the swirl but you can make a quick syrup and berry and rose jam like i did.
If you have access to rose petals and want to make it,
- Add 3 cups of fresh fragrant rose petals to a pan with 500 ml water and simmer for 15 minutes until the water is pink and the petals have turned translucent.
- Then add 3/4 cup sugar and and reduce until thick and syrup like, then strain to remove petals.
- For the quick jam/syrup add 150ml of this rose syrup in a pan with 1 cup of blackberries and 1/4 cup sugar and reduce until the berries have burst and the liquid is syrupy, strain and use for the swirl
Blackberry rose quick jam for cake
- To make the quick jam add 150 ml syrup and 3/4 cup sugar, 1 and a half cups blackberries in a pan
- mix then reduce until it is thick and syrupy.
- Before reducing further into a jam, strain off some of the excess liquid, this can be saved to use as a syrup.
- Reduce what is left in the pan until it is thick like a jam, pour into a jar and leave to cool. use for the cake.
The recipes
To make this recipe more accessible to everyone, i have changed it to use rosewater.
However above you can find the directions for the rose syrup/jam if you like.
Blackberry rose swirl mascarpone ice cream
Equipment
- ice cream maker
Ingredients
For the ice cream base
- 1 cup whole milk 250 ml
- 1 cup double cream 250 ml
- 1 cup mascarpone 220 grams
- 1 1/2 tsp vanilla bean paste or a vanilla pod
- 5 egg yolks
- 1/2 cup caster sugar plus 1 tbsp 125 grams
- pinch of salt
For the blackberry rose swirl
- 1 cup blackberries fresh or frozen
- 1/2 cup sugar
- 1 tsp rose water or more depending on the brand
Instructions
For the ice cream base
- Add the milk and cream and vanilla to a pan and bring to a simmer. (if using a vanilla pod once it reaches a simmer pour into a bowl and cover with some plastic wrap touching the surface and leave to infuse for a few hours or over night in the fridge then bring back to a simmer again when you are ready to make it, if using paste then you can make the base in one go and go on the the next step right away)
- While the milk is heating up in a bowl mix the egg yolks and sugar, once the milk has just began to boil, slowly pour 1/4 of the hot milk/cream over the egg yolks while whisking constantly. then pour in the rest while still whisking and return it all back into the pan,
- Add the mascarpone and a pinch of salt and whisk until you get a thick custard. pour into a bowl and cover with plastic wrap so it touches the surface of the custard so a skin doesn't form.
- Leave to cool, then chill in the fridge overnight, alternatively if your ice cream machine has a pre chill setting you can use that
For the swirl
- Add the berries, water, sugar and rosewater to a pan and mix together
- simmer until the berries burst and there is lots of liquid then reduce until thick and syrupy, approx 10 minutes.
- Pour through sieve to remove seeds and use the back of a spoon scrape the berries against the sieve to get all the puree you can from them.
- cover and chill completely until ice cream is churned (or use the berry rose syrup i mentioned in the main post)
- Churn ice cream according to your ice cream makers settings. Then once churned drizzle some of the berry syrup in a pan or tub and add a few spoon fulls of ice cream then add some more syrup and layer it up, swirl together with a knife, cover and freeze for 4 hours or over night.
NOTE, you can use any berries or fruit you want for the swirl, or even water down some jam in a pan and simmer to make a syrup. or keep it plain for mascarpone ice cream with no swirl.
Ice cream roll cake
Use any ice cream or jam that you want
Ice cream roll cake
Equipment
- Swiss roll or jelly roll pan
- baking paper and plastic wrap
Ingredients
sponge
- 150 g caster sugar
- 4 large eggs
- 150 g plain flour
- 1/4 tsp baking powder
- pinch of salt
- 1 tsp rosewater optional
- 1/4 tsp vanilla bean paste
Extras
- half a jar of Blackberry jam Or any jam you like
- 1 tsp rose water optional
- 1/2 cup double cream (heavy cream) 125 ml
- 5 tbsp icing sugar
- Ice cream from above or one tub of ice cream of your choice.
Instructions
shaping the ice cream
- Place a sheet of plastic wrap on the work top and add scoops of ice cream in a line and then wrap up tightly and squeeze into a cylinder shape, that will fit in the centre of the sponge and then freeze while you make the sponge
for the sponge
- Preheat the oven to 160c, line a swiss roll or jelly roll tin, (9 by 13 inches)
- Add the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk at high speed for 5 to 8 minutes until tripled in size, thick and pale and full of air. Or use an electric hand held whisk
- Sift the flour, salt and baking powder together, and gently fold it in to the whipped eggs and sugar 1/4 of a time trying not to knock the air out. fold in the rosewater/vanilla and Make sure the mixture is completely combined and there are no lumps of flour. Then pour into the lined tin, but don't pour it from a height as this will knock out air, hold the bowl quite close to the pan. Tip the pan from side to side so the mixture fills the pan, don't spread it out with a spoon. Tap the pan a couple of times to pop any large air pockets then bake on the middle shelf for 10-12 minutes until golden and bounces back when pressed. While the cake is baking lay a clean tea towel on the work top and sprinkle over some icing sugar.Once the cake is baked tip it straight out onto the tea towel and carefully peel off the baking paper, then flip it back around so bottom of the cake is touching the tea towel (the part you just peeled the paper off from) and roll up like a swiss roll and leave to cool in the tea towel.
For the jam
- If you are adding rosewater to the jam, add the jam to a pan with rose water and heat gently for a moment so its easy to spread onto the sponge later. taste and add more rose accordingly to your taste. or you can use the quick jam i mentioned in the post. i kept the berries in for extra texture. You can use any jam you like for this.
Assembling the cake
- Carefully unroll the sponge, then spread on the jam, remove the ice cream from freezer and place onto the sponge and roll up. Cover tightly with plastic wrap to hold in place and put it in the freezer for 2 hours or over night.Cut the ends off to make it neatWhen ready to serve you can slice it and have it as it is, or Add cream and icing sugar in a bowl and whisk until soft peaks form then add to a piping bag.Pipe on some whipped cream on top of the cake and add berries. I also added some some left over syrup as a drizzle. Keep un-decorated cake well covered in freezer and eat within 2 months.
NOTE. you can use shop bought ice cream and jam and just make the sponge if you prefer.
For other ice cream recipes try my chocolate and amaretto baked Alaska or my fennel blossom honey and ricotta ice cream.
Ruth Miranda says
this might just be one of the most beautiful cakes I’ve ever seen
Elizabeth Franklin says
Thank you for the elaborate detailing of this beautiful recipe.
twiggstiudios says
than you Elizabeth x
Much better photos.. like when you had those terribly grainy ones.
cheers!
This is very beautiful and i am going to make it with raspberries for our Christmas lunch here in Canberra Australia. Well don.
thank you, I bet it would be lovely with raspberry x