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DB Challenge: Swiss Roll Ice Cream Bombe

July 27, 2010

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.


What is a better challenge for July in North Carolina than a frozen ice cream cake delicacy. With the heat soaring to 95 each day for what seems like all month, this challenge was the perfect treat to have stashed in the freezer. And while at first I thought, “How in the world will only two people eat an entire ice cream bombe?” we had soon polished it off within 10 days. When the omnipresent humidity would threaten to suffocate, one small wedge of this special cake was the perfect way to enjoy Summer at its hottest.

In reading some tips about ice cream making, I read that marshmallow was sometimes used as an additive to ice cream to inhibit the formation of ice crystals in the freezer. So to christen this summer’s ice cream making season, I rolled and baked the traditional Swiss Roll cakes, and made marshmallow ice cream, chocolate fudge sauce, and a rich chocolate ice cream.

To create the bombe, there were several components that had to be left alone after completing to allow for each layer to set. First, you have to make the Swiss roll cakes, cut them and assemble them face down in a large bowl lined with plastic wrap then frozen. Next, you layer on one layer of ice cream on top of the Swiss rolls, retaining as much of the rounding from the bowl as possible, and then freeze. Thirdly, a layer of fudge must be poured and cooled on parchment, then transferred on top of the first layer of ice cream and then froze again. Finally, the last layer of ice cream is applied until just level with the bowl and the whole bombe is frozen one last time. In summary, one needs to make: Swiss rolls, 2 ice creams (or 4 Cups of ice cream), and a fudge sauce.

Swiss Cake

  • 6 medium sized eggs
  • 1 Cup caster sugar, plus some for rolling
  • 6 tbsp all purpose flour
  • 5 tbsp natural unsweetened cocoa powder
  • 2 tbsp boiling water

Preheat oven to 200. Spray 2 baking sheets with cooking spray and line with parchment paper. In a large mixing bowl, beat eggs and sugar until extremely thick, leaving a trail on top of the batter for at least 1o seconds. Sift together cocoa powder and flour, and fold to the egg batter in three batches. Divide batter into the two baking sheets and bake for 10-12 minutes or until springy.

When the cake is cooked, sprinkle a kitchen towel with caster sugar, and flip the baking sheet over on top of the towel and gently remove the parchment paper and roll the cake in the towel. Let it sit until completely cooled. When cooled, roll the cake out, slather the filling across the surface and then re-roll the cake into a log. Then, put the entire log in the freezer for about 15 minutes until slightly hardened for easier cutting.

Vanilla Cream

  • 2 Cups whipping cream
  • 1 tsp vanilla extract
  • 5 tblsp / 70gms/2.5oz of caster sugar

 Beat all ingredients together until lucious filling texture is obtained.


Marshmallow Ice Cream

  • 1/2 bag mini marshmallows
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream

In a saucepan over medium low heat, melt the marshmallows into the half and half. Remove from heat and cool in refrigerator. When marshmallow mix is cool, in a seperate bowl, beat cream and vanilla to soft peaks and fold in marshmallow mixture. Immediately process in ice cream maker for 25 minutes or until churned. Freeze at least 2 hours before use.

Easiest Rich Chocolate Ice Cream

  • 2 Cups whipping cream
  • 1 Cup caster sugar
  • 3 tbsp of natural unsweetened cocoa powder

Combine all ingredients in a saucepan over medium heat until bubbles form around the edges. Cool completely then process in ice cream maker.

Easiest Ever Fudge Sauce

  • 1 Cup caster sugar
  • 3 tblsp natural unsweetened cocoa powder
  • 2 tbsp cornstarch
  • 1 and ½ C water
  • 1 tbsp oz butter
  • 1 tsp vanilla extract

Combine first four ingredients in a saucepan over medium heat, stir constantly about 2 minutes or until smooth and thickened. Remove from heat and stir in vanilla and butter.

To add the layer of fudge sauce, I poured fudge onto a sheet of parchment paper and froze it for a little bit until I was able to peel away the parchment and put the thick layer of fudge on top of the vanilla ice cream.

2 Comments leave one →
  1. July 28, 2010 2:34 am

    Mmm your challenge looks delicious, great job! Love the way youve presented it its turned out perfectly!

  2. Leigh Sewell permalink
    July 30, 2010 9:26 pm

    Wow……your Dad would flip for some of that !!!! Ice Cream and chocolate cake all at the same time…..hint hint……

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