White Rabbit Candy Ice Cream Sandwich
After developing with a recipe for No Churn White Rabbit Candy Ice Cream for 8 Days, my freezer is more than stocked with the stuff. Devouring it bowl-by-fat-full-bowl throughout the day is a lovely way of showing it some love, but with Easter at our doorstep, it seemed apt to parlay it into a nostalgically pleasurable dessert.
This really started out as a take on the beloved Arctic Roll — the quintessential dessert of my growing-up years in the ‘70s and ‘80s — usually preceded by a treat meal of Pomme Noisettes and Bird’s Eye Fish Fingers. It is essentially a log of vanilla ice cream wrapped in a layer of sugary jam-slicked sponge.
But, why roll when you can sandwich? The latter is a less fussy exercise and the results just as satisfying. If, however, you must make a roll now that you have Arctic Roll on your mind, then you use this sponge cake recipe and bake it in a larger 30-cm square tray. While still warm, turn the cake out onto a sheet of parchment dusted lightly with icing sugar and carefully peel away the parchment sheet that it was baked on. Roll up the cake and sugared paper together, and allow to cool.
I used lemon zest to flavour the cake and brighten the milky sweetness of this dessert. In a pinch, use half a teaspoon of vanilla extract instead.
White Rabbit Ice Cream Sandwich
4 eggs (65g each)
140g caster sugar
130g plain flour
zest of 1 lemon
about 3 tbsp good-quality jam or marmalade of your choice
about 2 cups No Churn White Rabbit Candy Ice Cream
- Preheat oven to 180°C and line a 27-cm (10.5-inch) square baking sheet with parchment paper.
- Melt butter over very low heat in a saucepan and set aside to cool.
- Break the eggs into the bowl of a mixer and beat with a whisk attachment for about 30 seconds. Add the sugar and beat at high speed till thick, fluffy and voluminous, about 4 to 5 minutes. You want the mixture to at least triple in size.
- Gently pour in the flour, cooled melted butter and lemon zest. Gently fold the mixture with a rubber spatula, large metal spoon or a balloon whisk, making a scooping motion from the bottom of the bowl, just until there are no visible traces of flour.
- Scrape the batter onto the lined baking sheet, using a rubber spatula to gently push the batter into the corners of the tin.
- Bake for 12-14 minutes, or until the surface is lightly golden and remove from the oven. Cool completely before assembling.
- Ten minutes before assembling, transfer the White Rabbit ice cream from the freezer to the fridge, to allow it to soften a little.
- Use a sharp knife to release the cake from the edges of the tin. Turn the cake over to a board and gently peel away the sheet of parchment. Cut the cake into equal halves.
- Spread a thin layer of jam over the surface of each half, the scoop the slightly softened ice cream over one half of the cake. You can use as much or as little as you want, but I recommend you go with a layer of ice cream that’s about 4 cm or 1.5 inches thick.
- Place the other cake-half on top of the ice cream, jam-side down. Working very quickly, wrap the ice cream cake sandwich tightly in cling film, place it on a tray and into the freezer for at least 1 hour.
- Unwrap the cake and slice neatly with a serrated bread knife.