Description
The Winter Swiss Roll Ice Cream Bombe turns simple ingredients into a frozen masterpiece. Vanilla ice cream and Swiss roll slices make a dessert everyone will love. What flavor combo would you choose for yours?
Ingredients
Units
Scale
- 1 store-bought Swiss roll (chocolate or caramel)
- 1 litre plain vanilla ice cream
- 150 ml alcohol of your choice (non-alcoholic option: Bavaria peach-flavoured beer)
Instructions
- Lightly spray a round mixing bowl with non-stick spray, then line it with cling film so it overlaps the edges. This will make lifting out the dessert later a breeze.
- Cut your 1 Swiss roll into thin slices. Place one slice in the center of the bowl and keep adding slices around it until the entire inside of the bowl is covered.
- Use leftover Swiss roll pieces to fill in any small gaps; just squish them in gently. This step stops the vanilla ice cream from leaking out.
- Take your 150 ml alcohol (or peach Bavaria) and use a pastry brush to lightly coat the Swiss roll slices. It adds flavor and keeps them soft once frozen.
- Pop your 1 litre vanilla ice cream in the microwave for about 2 minutes, just until it’s soft enough to stir, not soupy.
- Pour the softened ice cream into the Swiss roll-lined bowl, smoothing the top with a spoon.
- Cover the top with the extra cling film and freeze overnight (or at least 6 hours) until firm.
- When you’re ready to serve, pull up gently on the cling film to loosen.
- Place a plate over the bowl, flip it upside down, then lift off the bowl.
- Peel away the cling film and voilà; your frozen Swiss roll dessert is ready!
- You can drizzle chocolate sauce or caramel over the top, or dust with cocoa powder before serving for a gorgeous touch, but optional.
Notes
Created, Prepared, Tasted, and Tested by Ureshani as well as Corlea
