BAKING,  CAKES,  DESSERTS,  ICE CREAM, FROYOs

Chocolate Vanilla Swiss Swirl Ice Cream Cake … of ice creams & beautiful desserts

2010/07/26 / 84 Comments
“It is not because things are difficult that we do not dare;
It is because we do not dare that they are difficult.”
Seneca

cats+final
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.
4
This was a challenge I wasn’t going to do because it had way too many steps for me as my kitchen was going to be under ‘attack’ beginning the month of July. Then again, fate had some other plans for me, and procrastination was out. The night before, i.e. on the 30th of June, I put some peach ice cream in to set because I had bought a load of juicy peaches. When I read the challenge the next morning, I was torn between doing it because I had ice cream ready, and not doing it because there was so much more to the challenge.
6+1
Tossing coins – should I, shouldn’t I? Then the daring baker in me won and I got tempted into trying the Swiss rolls even though I knew I was pushing my luck. I thought I would serve a decontructed dessert and took a stab at attempting the challenge. One thing that initially deterred me was the amount of cream in the recipes, but I knew I would find a lighter way out, and I did, pairing low fat cream with stone fruit. I have used cherries, peaches and plums in just about every dessert I could, including the chocolate pavs in the last months challenge. I’m lovin’ it!
8
I absolutely adore doing Swiss rolls. I find them ever so easy to make … Mango Ice-Cream Swiss Roll, Strawberry Chocolate Swiss Roll, Star Anise Swiss Roll, Red Velvet Swiss Cake are just a few… you can tell I love them! They bake in the express lane, and are the most charming things when you slice them up! I followed Sunita’s recipe and it was great. Once filled with a low fat cream and stone fruit filling, cutting back on many calories, I loved the rustic look they had. BLISS … I love being a Daring Baker! Being one just makes me want to push my limits, inspiring me to achieve beyond the odds. The pairing of the vanilla and chocolate rolls with the low fat and stone fruit filling was outstanding!

IMG 8617
The peach ice cream was a big batch! I knew it would be good enough for the whole filling, with still some left over. Insanely enough, I hypnotized myself into making a small batch of chocolate ice cream too just because I needed egg whites to try making macarons! The recipe is one I made on the go, based on the method for a custard or pastry cream, and that seemingly was the most luxurious part of the dessert. The kids love the deep, dark chocolate flavours it offered, right in the heart of the cake!

choc+ice+cream
The whole process was a challenge given that we were in the peak pf summer in North India at 40C + temperatures, but it all came together well and was a joy to make. It was tad bit involved though, and we enjoyed each part more individually as compared to altogether! A lot of flavour and a lot of colour … and a lot of work! Yet, the experience was wonderful and gave me many ideas for similar desserts, maybe not frozen!

9
Do stop by here and check out the BOMBES that the other Daring Bakers have rolled out!

Thank you Sunita for this exciting challenge. It was very engaging and a bombe to make! I was over the moon when I demolded the cake and it came out so easily! Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!!

IMG 8858

Chocolate & Vanilla Swiss Roll Ice Cream Cake with Stone Fruit
Recipe source– Inspired by the Swiss swirl ice cream cake from the Taste of Home website
Peach Low Fat Ice Cream
{My recipe. This makes double the amount you need for the ice-cream cake}
1 kg peaches, peeled, stoned and pureed
1/2 – 3/4 cup vanilla sugar
1/2 cup hung yogurt
400ml low fat cream
1 tbsp vodka {optional}
1 tsp almond extract

peach+ice+cream

Method:

Whisk all the ingredients together with an immersion blender or in a food processor until well mixed. {Check and adjust the sweetness}
Freeze the mixture in a wide dish or plastic container. {The larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times}…or follow the instructions of your ice cream maker.
Keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles, 4, maybe 5 times. (I used a sturdy whisk).
Chocolate Ice Cream
{My recipe}
100ml low fat cream
1 cup milk
3 egg yolks
1/2 cup sugar
1 vanilla bean scraped
4 tbsp cocoa powder
50gms dark chocolate, broken
Put the cream, 1/2 cup milk, sugar, cocoa and scraped vanilla bean on simmer. Heat till small bubbles begin to rise on the sides.
Pour this over the yolks in a bowl, off the heat, whisking continuously.
Pour the yolk mixture back into the pan, whisk in the remaining milk, and cook on low heat, stirring constantly, until the custard coats the back of the spoon. Take off heat, strain into a heatproof bowl, add the dark chocolate and mix till it melts.

Cool over an ice bath, and then freeze

IMG 8621

Swiss Roll 1
Ingredients
3 medium sized eggs
1/2 cup vanilla sugar
3 tbsp plain flour + 2.5 tbsp unsweetened cocoa powder, sifted together
1 tbsp of boiling water
a little oil for brushing the pans
Swiss Roll 2
3 medium sized eggs
1/2 cup vanilla sugar
1/2 tsp almond extract
5 1/2 tbsp plain flour
1 tbsp boiling water
a little oil for brushing the pans
Method

Preheat the oven at 200C. Brush the baking pans {11 inches by 9 inches} with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water. Spread the batter out evenly into the prepared pan, guiding it gently into the corners of the pans.
Bake for about 10-12 minutes or till the centre is springy to the touch.
Meanwhile, 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.
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.
Repeat the same method for the 2nd Swiss roll.
making

Filling
200ml low fat cream, chilled
3-4tbsps granulated sugar powdered with 1/2 a vanilla bean
5 medium peaches, peeled and chopped fine
1/2 cup sweet cherries, pitted and chopped fine
Juice of 1/2 lime
Method:

Whisk the chilled cream and vanilla sugar with a balloon whisk. Fold in the chopped fruit quickly and gently, so the cream doesn’t lose volume.
Divide it into 2, and use as filling between the completely cooled cakes
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}.
Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down. {I froze them for easy slicing as it was extremely hot here, about 42C}
zassembly

Assembly
Cut the Swiss rolls into 20 equal slices, approximately 2 cms each.
Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

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}.
Soften 1/3 of the peach 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}.
Soften the chocolate ice cream and spread it over the peach ice cream. Cover with plastic wrap and freeze till firm, at least an hour.
Soften another 1/3 of the peach ice cream and cover the chocolate ice cream, making this the last layer. {Some peach ice cream will be left over}. Cover with plastic wrap and freeze till firm, for at least 4-5 hours till completely set.

To Serve

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.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

♥ Thank you for stopping by ♥

Don’t miss a post feed
 Also find me on The Rabid Baker, The Times of India

Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

You May Also Like

Fruit Cake & Caramelised Walnut Trifles

Fruit Cake & Caramelised Walnut Trifles

2018/12/25
Eggless Brownie Fudge Cake Recipe

Eggless Brownie Fudge Cake … 5 ingredients to deliciousness. The magic of simple desserts!

2024/01/08
Eggless Raspberry Pistachio Layer Cake

Most Delicious Eggless Raspberry Pistachio Cake … Satisfy Your Sweet Tooth

2023/07/28

84 Comments

  • Barbara

    2010/07/26 at 7:06 pm Reply

    Beautiful, Deeba! And I agree…that was a LOT of steps! But look at those results!

    And the bombe looks divine. I don't know if I have the energy to make this, but I'd sure love to try. I'm so glad you decided to make it!

  • Jen @ My Kitchen Addiction

    2010/07/26 at 7:13 pm Reply

    You did a lovely job on this challenge… I ended up not making the bombe but did make a cake. I still have to write the post!

  • Sarah, Maison Cupcake

    2010/07/26 at 7:17 pm Reply

    This looks absolutely fabulous Deeba, you've really gone to town on it. I can well imagine how challenging it was in the heat, I had enough trouble with buttercream in 30c nevermind ice cream at 40c!

  • Rosa's Yummy Yums

    2010/07/26 at 8:08 pm Reply

    I love your black and white version! Very well done again! I had problems making my cake with the heatwave we had (36° C)…

    Cheers,

    Rosa

  • Asha @ FSK

    2010/07/26 at 8:18 pm Reply

    Love the black and white creation!! :)))) yes, this challenge was of good timing to me too.. I had to use fruits + prove a point to hub on the ice cream ;-)).. all in all worked really well for me, even though I did a deconstructed version..

  • Kitchen Butterfly

    2010/07/26 at 8:32 pm Reply

    Love the new look Deeba….and I've never made a swiss roll – pls don't tempt me!!!!!!!!

  • Shabs..

    2010/07/26 at 8:51 pm Reply

    beautiful in every ways…..very attractive and eye catchy and a five star recipe with 5 star pictures….loads of labor though…:(….

  • Cristie

    2010/07/26 at 8:55 pm Reply

    Beautiful, beautiful rolls. They look just like summer to me and remind me of something my mother use to make. I love them, oh I wish you were my neighbor 🙂

  • browniegirl

    2010/07/26 at 9:05 pm Reply

    Glory be girl!! You have me drooling all over my keyboard. And its mid winter here and I'm sitting wrapped in a blankie going crazy for ice cream for goodness sake :o) Beautiful, beautiful Deeba and your photos are stunning as they usually are. And Im loving this new look on your blog. WOW! Well done xx

  • Su-yin

    2010/07/26 at 9:14 pm Reply

    Have been so busy that I haven't come by in ages, and I'm greeted by the new look which I am totally loving. 🙂 And the ice cream cake looks AMAZING. I love how you've sliced up the swiss roll to give the domed cake such an interesting look.

  • Jess--Sugar High

    2010/07/26 at 9:51 pm Reply

    That cake looks amazing! What a gorgeous presentation!

    Jess
    asugarhigh.blogspot.com

  • El

    2010/07/26 at 10:48 pm Reply

    This looks totally worth the effort. I love this recipe. It looks delicious and the photos are stunning!

  • bunkycooks

    2010/07/26 at 11:15 pm Reply

    This is beautiful and we all would have missed this lovely dessert had you decided not to do it! I am sooo amazed that you were able to manage all the steps with your kitchen torn up. The peach and chocolate ice creams together must be delcious!

  • Seattle Pastry Girl

    2010/07/26 at 11:53 pm Reply

    Deeba this looks fantastic ! And not only does it look sooo good to eat your photos are gorgeous ! Great job.
    Sandy

  • Shirley @ Kokken69

    2010/07/27 at 12:58 am Reply

    Hi Deeba,I am so happy to have you drop by. Yours is among the first blogs I used to frequent when I started blogging a year ago and have always admired your lovely photos. The ice-cream swiss roll looks wonderful- I must try to attempt this though I do fear the ice-cream melting on me… and the quote is so true… it is because we do not dare that they are difficult.

  • faithy, the baker

    2010/07/27 at 1:42 am Reply

    Wow..this looks not just so pretty but also looks so delicious! I wish i could have a slice! Please pass a slice over..lol! And as always, gorgeous photographs and food styling!

  • Chetana Suvarna Ganatra

    2010/07/27 at 2:41 am Reply

    Awesome Deeba.
    Considering te soaring heat u still managed to mk dis wonderful dessert is just amazing. Love ur tempting pics as always…
    And all those stone fruits ur displaying since few posts is just making me crave for it rite now. However I saw few cherries here n thr in te market…think don't hv to wait for long.

  • Renata

    2010/07/27 at 3:58 am Reply

    Gorgeous! It always looks like you add some magic to everything you do. Perfectly done, despite the weather… BRAVO!!!

  • Swee san

    2010/07/27 at 4:22 am Reply

    Very nicely done 🙂 the swiss rolls are all the same size!! I'm glag it's raining here today, hence it's not as hot as it usually is!! fingers crossed my cake comes out from the mould :O

  • Sanjeeta kk

    2010/07/27 at 5:33 am Reply

    Lovely cloicks and superb presentation, Videe. Love the way you write and set your posts. Best wishes.

  • Aparna

    2010/07/27 at 5:36 am Reply

    I knew you'd conquer this challenge in your own particular style and you've done it.

    Like your new look here, too.

  • Poires au Chocolat

    2010/07/27 at 7:36 am Reply

    Looks lovely – I love the way you've used two types of swiss roll for the outside. Very neat!

  • emily S

    2010/07/27 at 8:36 am Reply

    You are incredible! This is a work of art! Love it and it sounds just like an undertaking I'd attempt, although not as well I expect : ) Thanks for sharing : ))

  • shelley c.

    2010/07/27 at 1:06 pm Reply

    I am so glad that you chose to participate, because or else we would have been deprived of that beautiful creation! What beautiful work you did. And now I am craving peach ice cream… 🙂 Amazing job.

  • shaz

    2010/07/27 at 1:14 pm Reply

    Bravo Daring Deeba! The result is absolutely magnificent, and of course, the photos are stunning. Way to go 🙂

  • Anda

    2010/07/27 at 1:20 pm Reply

    Lovely!. I think by the end of this day I will die from overdrooling because I want to see every single challenge out there due to the affair ice cream and I are having 🙂

  • Lorraine @ Not Quite Nigella

    2010/07/27 at 1:45 pm Reply

    Gorgeous contrasting shades Deeba! I knew you'd do a brilliant job and you did! 😀

  • Cecilia

    2010/07/27 at 2:44 pm Reply

    What a beautiful ice cream bombe! I so love peach ice cream, it is my favorite to make during the summer months when peaches are juicy and flavorful. I can't imagine how delicious it was paired with chocolate ice cream!

  • Yasmeen

    2010/07/27 at 2:53 pm Reply

    Perfect rolls and the stone fruits are simply fantastic in ice creams,I've been making a lot too this season 😀

  • sadaf

    2010/07/27 at 3:12 pm Reply

    hi deeba,
    it looks beautifull love the idea to use two colors of swiss rolls and fruit chunks. I hope it tastes scrumptious.

  • Umm Mymoonah

    2010/07/27 at 4:23 pm Reply

    Wow! Beautifully layered cake, looks very good. Thank you so much for visiting my blog and leaving your sweet comments:-)

  • Susan from Food Blogga

    2010/07/27 at 4:27 pm Reply

    Oh, I love your creative intermingling of the two colors of cake. That is just gorgeous, Deeba!

  • shayma

    2010/07/27 at 4:34 pm Reply

    you are so amazing, Deebz. love this and love all the photos and the cherries galore. muah, shayma

  • Zita

    2010/07/27 at 5:02 pm Reply

    Deeba… you always amaze me… beautiful pics…low fat ice cream it's just what I need 🙂

  • Barbara Bakes

    2010/07/27 at 5:42 pm Reply

    I was taken back a bit by the amount of cream in the recipe too. Your option to add fruit and lighten it up was brilliant. I also agree that the cake roll would have been enough by itself. Of course, that didn't stop me from devouring it. A beautiful post as always.

  • Jeanne

    2010/07/27 at 6:40 pm Reply

    I'm so happy that you decided to complete the challenge – it's a masterpiece! Peach ice cream sounds divine, and cherries are one of my favorite summer fruits. Excellent work on this challenge!

  • Magdalena

    2010/07/27 at 7:29 pm Reply

    To succeed with complicated pastry preparations is an art; much more than "plain" cooking ! You know ho to do this – congratulations!

  • Kristina

    2010/07/27 at 9:56 pm Reply

    Beautiful photos! I love the idea of using stone fruit, and I'd love to learn more about it. Selfishly, I'm glad you decided to go through with this month's challenge so I could read your entry, and I'm glad you're glad, too. 🙂

  • Xiaolu

    2010/07/28 at 3:07 am Reply

    Love the contrast of the alternating colors/flavors of cake. Great job with this challenge, Deeba!

  • crumbsoflove

    2010/07/28 at 3:09 am Reply

    Since I am nursing my mother back to health right now in New York,
    I had to make the ice cream without a mixer. I didn't realize you could make a low-fat version!! I thought you needed all of the fat to help with the ice crystals. All of that heavy cream made my hips buldge at the mere thought of it. I am planning on giving the remainder of mine away top friends. Thanks for the low fat recipe

  • Nachiketa

    2010/07/28 at 12:07 pm Reply

    WOW!!!!!
    Totally fantastic….. Just love what you've done with this challenge despite all the hammering in the kitchen….

    Am droooooooooling all over the keyboard…

    Daring Baker – Swiss Swirl Icecream Cake

    Cheers,
    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  • Sue

    2010/07/28 at 6:40 am Reply

    Wow, Your Swiss rolls could not be any more perfect! Your ice cream cake turned out utterly gorgeous!
    Your peach ice cream sounds wonderful, Deeba!

  • anchan

    2010/07/28 at 7:00 am Reply

    Gorgeous – both your bombe and your post! The colours are simply beautiful, oh I have so much to learn! And you've reminded me what I could do with the 10 egg whites sitting in the fridge – my DB macaroon challenge failed dismally, so I am inspired to try again 🙂 xxx

  • ex display kitchens

    2010/07/28 at 10:01 am Reply

    wow, there is a complete bakery in this post, with my most favorite cakes. Chocolate tastes so good with every other flavor and specially with vanilla. will try these recipes soon.

  • Jeanne @ CookSister!

    2010/07/28 at 4:36 pm Reply

    Oh Deeba, I stand in awe!! I'm not sure I woud get past the first step (in fact I spent a large part of the weekend reminding Meeta that I am neither a baker, nor particularly daring, hahaha!). Love that you used up your surfeit of peaches in ice cream, and wish you could e-mail me some of that bombe…

  • theUngourmet

    2010/07/28 at 4:40 pm Reply

    These rolls are absolutely beautiful! I could eat some for my breakfast right now with a nice cup of coffee.

    Love your new design too!

  • grace

    2010/07/28 at 11:08 pm Reply

    look at you! this is masterfully impressive. i'm floored by the effort and time you put into this, and the results are breathtaking!!

  • Helene

    2010/07/28 at 11:47 pm Reply

    You put a lot of work into this dessert. Result is fabulous. Wish I could eat a piece with you 🙂

  • bake in paris

    2010/07/29 at 6:09 am Reply

    Such beautiful combination of vanilla and chocolate swiss rolls… great presentation and wonderful shots 🙂

    Sawadee from bangkok,
    Kris

  • Monika

    2010/07/29 at 7:19 am Reply

    I'm so glad you decided to participate. I had the same dilemma, but now I'm really glad I made this cake. I love flavors you used, they seem so fresh and light. Beautiful!

    Best wishes,
    Monika

  • Gera @ Sweets Foods Blog

    2010/07/29 at 10:04 pm Reply

    Fabulous cake Deeba and great host Sunita!!
    The pictures are awesome and the peach ice cream inside with chocolate is a magnificent combination 🙂

    All the best,

    Gera

  • Marcellina

    2010/07/30 at 9:46 pm Reply

    Wow, I love the alternate choc and vanilla swiss rolls! Your bomb looks "the bomb"! I can just imagine that your children would have love that beautiful chocolatey icecream! Wonderful pics, as usual!

  • Happy Cook

    2010/07/31 at 1:40 pm Reply

    I loved doing this DB too, but i cheated a bit by not doing the bomb. Yours looks beautifyul and yumm. I love making swiss rolls too.

  • SHRIANNALAKSHMI

    2010/08/01 at 2:59 am Reply

    Lot of steps but the final product is worth taking all those pain. Wonderful challenge….

  • Kamalika

    2010/08/01 at 5:25 pm Reply

    Hi Deeba, Thanks for visiting my blog and leaving behind the appreciation.Pls do visit again… I too visited your blog yesterday, but left it with out any mark, as the visit was very limited to know a blog…bookmarked your site to visit again…..You have a grt blog with mouthwatering dishes….will keep on checking the recipes one by one…will be in touch with you…..Have a nice day…

  • Hannah

    2010/08/02 at 1:52 am Reply

    Wow! This would have been an incredible dessert as is, but your use of two different colored roll cakes just makes for one seriously show-stopping ice cream bombe. Very inspiring work. 🙂

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts