Daring Cakers do Swiss Ice Cream Cake

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.-

I was so exited when I saw what we were making this month, I had never made homemade ice cream, a true Challenge!!  Oh wow, was it ever!  It turned into a disaster!  Not quite sure I’m cut out for this Daring Bakers….

I thought I would be a little “daring” and try another flavour then just plain vanilla.  We had been to the market the day before and bought some beautiful cherries, so i decided to make my version of Cherries Garcia Ice cream

Cherry Ice Cream with Chocolate Shavings

2 cups cherries – stemmed and pitted

3/4 cup caster sugar

2  1/2 cups of whipping cream

1 vanilla bean

½ cup caster sugar


1. Wash, stem and pit cherries

2. Mix cherries and sugar, set aside for 2 hours. Stir occasionally as the juices come out of the cherries

3. Grind together the sugar and vanilla in a food processor

4. In a mixing bowl combine sugar mixture with whipping cream, whisk lightly till everything is mixed together.

5. Add cherries and stir

6. Pour into a freezer friendly container, (I used a cake pan, shallow and more freezing surface) and freeze till firm around the edges.

7. Remove from the freezer, beat will mixer until smooth and return to the freezer.

8. Do this 3-4 times and then set completely.

9.  When the ice cream has set enough, that the cherries are no longer floating add the chocolate.

The result was fabulous ice cream!  I would definitely make this ice cream again.  It was a little time consuming but well worth it! Yum!

Chocolate Ice Cream

2 cups whipping cream

1 cup caster sugar

3 tblsp of natural unsweetened cocoa powder

1/4 cup prepared chocolate syrup


1. Grind together the sugar and the cocoa powder in a food processor

2. In a saucepan combine all ingredients and whisk lightly.

3. Place the pan over heat and keep stirring till it begins to bubble around the edges.

4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges.

5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

This quite possibly was the best chocolate Ice cream  I have ever tasted!  For some reason it would not fully set, it was quite soft, but very good!

The Swiss Rolls

6 medium sized eggs

1 cup caster sugar + extra for rolling

6 tblsp all purpose  flour

5 tblsp of natural unsweetened cocoa powder, sifted together

2 tblsp  of boiling water

a little oil for brushing the pans

Directions (this is where everything started to go wrong!)

1. Pre heat the oven to 400 deg F

2. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper.

3. In a large mixing bowl beat eggs and sugar until very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.

The results of attempt #1 , I wanted to make an vanilla one so I just omitted the chocolate, not replacing it with anything.  It went horribly wrong, or maybe I just didn’t cook it long enough, either way this is where it ended up!

What didnt stick to the parchement paper stuck to the dishtowel.  This was the best place for it!

Attempt #2 This  time with the coco powder

4. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.

5. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.

6. 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.

7. 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.

8. 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.

Again things were not looking good as I rolled out the cake….it stuck to the towel!  I had to scrape it off piece by piece with a spatula, full of cracks, but I was not going for attempt #3

The Filling

2 cups whipping cream

1 vanilla pod

5 tblsp caster sugar


1. Split vanilla pod and scrape out vanilla

2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.

3. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).

4. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down

Fudge Layer

I made and did not like the fudge layer so I made my own

1 cup whipping cream

4 oz semi sweet chocolate


1. In a double boiler heat whipping cream

2. Add chocolate

3.  Stir until chocolate is melted, remove from heat to cool

Assembly _ I was so frustrated at this point I forgot to take pictues

1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each )

2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

3. 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).

4. Soften the Cherry 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)

5. Add the fudge sauce over the cherry ice cream, cover and freeze till firm . ( at least an hour)

6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

7. 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.

It doesn’t look very nice but it was tasty.  When I went to cut it the soft chocolate ice cream squished out the bottom.  All and all after a few disasters it was a pretty good dessert.  Everyone seemed to really like it.

Thanks for a great challenge!


5 thoughts on “Daring Cakers do Swiss Ice Cream Cake

  1. Erica- your cake looks great! And the cherry icecream sounds delicious…I totally understand your frustration with the roll mine cracked too but I just went with it. As for the icecream not freezing properly, that has something to do with the sugar content. More sugar= lower freezing point…thus harder to actually freeze into a solid form. I think you did a great job…no need to through it in the lake-lol!

  2. Looks yummy (despite your set backs hehe)! I found the homemade ice cream was delicious too!!! I hope to make it again when I have time. I thought the chocolate one was to die for (but I have a weak spot for chocolate!)
    You have some great pictures!

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