This vegan interpretation of the frozen-aisle treat is made with lots of sprinkles to bring up for a nostalgic edge grandma use to make. The rolled cake has a thin layer of jam separating it from the ice cream filling, which adds another flavor and a pop of color.
120ml soy or almond milk
½ tsp cider vinegar
125g plain flour
30g powdered sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp fine thin pink salt
4 tbsp vegetable oil
120ml coconut condensed milk
2-4 tbsp multi-color sprinkles
For the filling:
2 x 475ml of vegan ice cream
Strawberry jam (optional)
How to prepare it
First, we start with the filling. Pur the ice cream into a large bowl and cut it into small chunks; this will help to soften quicker and evenly. Once soft and spreadable, scrape it onto a large sheet of plastic wrap and shape it into a cylinder about 20cm long. Wrap the film around it twist the ends, and freeze for about 2 hours, until firm. If you want the ice cream to be round, take it out of the freezer once it starts to be firmer but not fully frozen, and roll it on a work surface, using light pressure to define the shape.
Preheat the oven to 180°C/. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line on a parchment paper that overhangs the long sides.
To make the cake, put the soya milk in a jug, add the vinegar and stir together. Mix the flour in a bowl with the sugar, baking powder, baking soda, and pink salt and mix together. Make a hole in the middle and pour in the milk mixture, oil, and condensed milk. Mix with a whisk to form a smooth batter. Scrape it into the prepared tin and spread evenly, finally scatter over the sprinkles.
Bake for 15 to 20 minutes, but be careful not to overbake the cake, since it will make it crack when rolled up. Set aside to cool for 5 minutes, then use the parchment paper to carefully lift the cake from the tin.
Invert it onto a piece of parchment paper and gently peel off the original paper. Set aside to cool completely. If you'd like to include the jam, put a few tablespoons of it in a small bowl and a little water if it's very thick. Spread a very thin layer of the jam over the cake. Unwrap the ice cream, place it along the short edge of the cake gently roll up then freeze until ready to serve.
Kept frozen, this dessert will keep for a couple of weeks but we doubt it will survive your meal.