Confetti Arctic Roll

Confetti-Arctic-Roll

This 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 filling, which adds another flavor and a pop of color.

Servings 8-10

Ingredients

120ml soy or almond milk

½ tsp cider vinegar

125g plain

30g powdered

1 tsp baking powder

¼ tsp baking soda

¼ tsp fine thin pink salt

4 tbsp vegetable oil 

120ml condensed milk

2-4 tbsp multi-color sprinkles

For the filling:

2 x 475ml of

Strawberry jam (optional)

How to prepare it

First, we start with the filling. Pur the 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 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.

Share with friends:

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Turkey No Longer Considers Animals As A Commodity
Volvo Cars to Fully Replace Fossil Fuel Engines By 2030
Redefine Meat is moving plant-based proteins from patties to steaks
Vegan chicken nuggets shaped like endangered animals, why?
Designer Furniture Vegan and Made from Apple Peels
YOU MIGHT ALSO LIKE
Animal Species That overcame endangerment and How To Keep Them That Way
Earth Day encompasses a wide range of activities. One of them serves as a reminder that growth...
I can’t believe this vegan creamy mac & cheese
This cashew-based mac and cheese has the same creaminess and comfort as the white cheddar version....
Full Packed Fiber Crackers
These quick and simple crackers are high in fiber and delicious! Top with rocket, sauerkraut,...
The ultimate selection of vegan sneakers
With the assistance of our guide to the finest vegan shoes, you can ditch your sky-high heels...
On Earth Day, try these sustainable brands
Is your wardrobe long-lasting? Here’s why what we wear now is more important than ever....
Hollandaise sauce for vegans
Every time, this quick vegan hollandaise sauce comes out perfectly! It’s delicious as...