We find it hard to say no to ice cream, so when this weeks showstopper challenge involved exactly that we knew what we’d be making for this weeks GBBO post. The dairy-free element proposed a challenge but we used coconut milk, which is dairy free and still has the same creamy taste you will get from milk or cream.
Almond milk was an option as it provides a nice nutty taste, however with the same consistency as skimmed milk, we thought the water content would result in the ice cream having larger ice crystal, leaving a grainy texture (more like sorbet) than the smooth creamy texture we are looking for.
Usually we would make an ice cream by creating a custard and letting it set in an ice cream maker, however this recipe allowed us to skip out this step & make a much much easy, quicker ice cream! We’re not too sure how Paul & Mary would feel about it, but a dairy free ice cream is a dairy free ice cream right?
Our ice cream roll isn’t exactly a show stopper as we haven’t done any fancy decorations or half naked women to put on top of our pudding. Instead we have gone for the more simple route of it tasting good rather than looking good.
- 500g frozen mixed berries
- 400ml coconut milk
- 3 tbsp granulated sugar
- 3 eggs
- 100g caster sugar
- 70g plain flour
- 30g cocoa powder (plus extra for dusting)
- 5 tbsp raspberry jam
- Combine all the ingredients together in a food processor to create a very thick frozen smoothie.
- Taste the mixture – you may want to add more sugar.
- Spoon the mix into a container & freeze for an hour, stirring every now and again
- Whisk together the eggs & sugar until light, fluffy and doubled in size.
- Fold in the flour & cocoa powder with a spatular till fully combined.
- Pour the mixture onto a baking tray lined with greaseproof paper (approx. 10×14″).
- Bake in the oven at 180C for 12-14 minutes.
- Dust another piece of greaseproof paper with cocoa powder and tip the sheet cake on top of it, remove the paper stuck to the sponge.
- Whilst the sponge is still warm loosely roll up the sponge with the sugared paper, leave to cool completely. (put your ice cream in the fridge now to soften)
- Gently unroll the sponge, spread over the jam and spoon the softened ice cream over the sponge, evenly spreading it out, leaving the last few cm at the end free to create a seal.
- Roll the sponge up again, this time without the paper, pushing the filling back inside as you go. Squeeze the ice cream roll so the edges join together and the ice cream is snug inside the sponge, wrap tightly in cling film, twisting the edges.
- Pop in the freezer for 2-3 hours, allow to thaw for 2-3 minutes before slicing the edged off to reveal the ice cream centre.
You can make this ice cream dairy free and sugar free by replacing the sugar with sweetener, honey or agave syrup. It’s also great to eat before the freezing stage as a soft serve ice cream, you too make it even creamier by adding some banana to the food processor!
