Strawberry & Mango Ice Cream Swiss Roll

Strawberry & Mango Ice Cream Swiss Roll

A classic for all ages with a twist.
Keyword: Classic, Mango, Strawberry, Swiss Roll


  • 4 Eggs
  • 115 g Caster sugar
  • 1 Tsp Vanilla extract
  • 75 g Self raising flour
  • Vanilla ice cream
  • 50 g Mango powder add more to taste if required
  • 30 g Strawberry pieces


  • Pre heat oven to 190 - 170°c, Gas mark 5, line a swiss roll tins with baking paper.
  • Place eggs, sugar and vanilla extract into a bowl and whisk until fluffy and thick.
  • Fold in self raising flour, taking care to retain air in the mixture.
  • Pour into the lined tin and gently smooth out so the batter is flat.
  • Bake for 10 – 12 minutes or until sponge is firm.
  • Turn out the sponge on to a flat surface paper side down and cool until the sponge is still warm but not cold.
  • Spoon 5 to 6 heaped tablespoons of the ice cream in to a bowl, beat the ice cream until smooth.
  • Add the mango powder and strawberry pieces to the mixture while keeping a little of the strawberry pieces to one side for decoration.
  • Smooth out the ice cream mixture on to the sponge evenly, then holding the long edge of the paper, roll the sponge to form a rolled sponge
  • 10. Sprinkle the top of the roll with a little caster sugar and the remaining freeze dried strawberries.
  • 11. Chill in the freezer to firm up the ice cream.
  • 12. Remove from freezer 5 – 10 mins before serving to soften the ice cream.
  • 13. Slice through the roll for serving
  • 14. Enjoy!

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Natural Extracts

Vanilla Extract


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