Strawberry Ice Cream Roll
Strawberry is one of my favourite fruits. As Korean strawberries are in season now and they are sweet and fragrant. I just can’t stop myself to buy at least 2 punnets every time when I visited the supermarket. After making some strawberry sherbet few weeks ago, I decided to make strawberry ice cream roll this time.
Ice Cream Ingredients:
2 triangle mould (line with plastic sheet)
200g Strawberry (wash and blend to puree)
2 tubs Strawberry ice cream (500ml each)
1 can Strawberry filling
1/2 – 1 tbsp Lemon juice
few drop of strawberry paste and rose pink coloring
170g Fresh Cream
- Soak 12g gelatine with 1 tbsp water.
- Put strawberry puree and sugar in sauce pot to boil and add gelatine into it, stir till sugar and gelatine dissolved.
- Off heat add lemon juice and strawberry paste, mix well, transfer to a large bowl and leave to cool.
- Take out ice cream from freezer and leave at room temperature (about 5 mins) before you start to whip the fresh cream.
- Whip the fresh cream till very stiff and add in the strawberry ice cream, mix at medium speed for about 30 seconds then add to the strawberry puree, mix well with a hand whisk.
- Spoon the strawberry filling (about 1/2 can) in it, use spatula to fold well.
- Pour the strawberry ice cream into prepared mould, add more strawberry filling into it if you prefer. Then wrap it up with the plastic sheet and put in freezer for several hours or till next day.
Sponge Cake Ingredients:
Line 2 pcs ~ 13″ square tray
4 Cold Eggs (70g each)
40g Ice water
1/2 tbsp SP (cake stablizer)
130g All purpose flour (plain flour)
30g Corn flour
80g Corn oil or melted butter (to be added last)
a few drop of strawberry paste and rose pink coloring
- Put all the ingredients except corn oil in mixing bowl, beat at high speed till thick,
- Lower speed and slowly add in corn oil, mix well.
- Take out some batter and mix in some chocolate paste or chocolate emulco, blend well.
- Pour pink batter evenly into the 2 cake trays.
- Pour the chocolate batter in piping bag to pipe lines on the pink batter or create your own patterns.
- Bake at 180C for about 10 mins.
- Leave sponge cake to cool.
- Place the sponge cake ( lines facing down) with a plastic sheet below and carefully put the frozen ice cream on top (place at the side of the sponge cake) and roll it up.
- Trim off the excess sponge cake with a knife.
- Wrap well with plastic sheet and store in freezer for few hours.
Hi Alice, If you can't find the triangle mould, you can make half recipe and sandwich with two (8") sponge cake.
YUM, this looks really good! The only problem is to find a suitable mould for the ice cream…
AWWWW!!! This is another heavenly ice cream cake! 😀
*I love your dessert forks! They're so cute! ^.^
That looks absolutely amazing Anncoo! Bravo!
Thank you dear 🙂
Oh How I'm longing for strawberry season and warm sunny weather. I love ice cream cakes and strawberries make a winning dessert in my book. What a delicious ice cream roll. Happy New Year and thanks for participating in the YBR 🙂
Many thanks for ur prompt reply:))
I think both works well and no quantity. Add more chocolate will make the batter darker so the outline looks better after baked.
i am half way through making this. just got done with the ice cream part. i make my own ice cream always so it took a while. could u tell me a substitute for chocolate emulco as i dont get it here. can i just use melted chocolate or hersheys chocolate syrup. which option is better? also what quantity of the batter should be mixed with chocolate. thanks and sorry to be troubling u with so many quaestions.
Thanks for the immediate response. Yes I know Phoon Huat as well and will look there also. Thanks.
You can get the strawberry filling in Sun Lik too. (Monarch brand or any other brand) I didn't weight the strawberry filling, just add as much as you like. I only used half can because the filling is quite sweet and keep the balance (not too long) to make strawberry cupcakes. Take a look under cupcakes.
Besides Sun Lik, you can visit
Phoon Huat @ 171 Bencoolen Street
They have lots of baking utensils and ingredients at slightly cheaper price.
Phoon Huat is not far from Sim Lim square or you may like to check their website @ http://www.phoonhuat.com where they have few outlets in Singapore.
Thanks for the tip. I will certainly look for the triangle pan when i go to Sun Lik next. I know the shop. Amongst one of the ingredients to be added to the ice cream is a can of strawberry filling. What would be the weight of that in grams. Thanks.
You can visit this bakery shop near Raffles Hotel
Sun Lik Trading Pte Ltd
33 Seah Street
Bought this mould many years ago, wonder they still keep stock. You can bake a sponge cake and slice into two then sandwich the ice cream.
amazing – would you be kind enough to tell me where you bought the traingle mould. thank u:)
Thank you Putra and Nachiketa for visiting. :))
Aww… That's wonderful…. the chocolate design is so cool…
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
thanks for share your recipe, i like it so much
ann these are so pretty and delicious looking! wonderful and clear instructions too — thank you!
just found your blog – omg! This is fantastic! Thanks for the tutorial, as well! Can't wait to try!
Kim @ http://frostmeblog.blogspot.com
Katy, Joy: Thank you both for your compliments *.*
WOW so is there anything you can't do?? You are always so impressive anncoo gosh that looks so delicious, what I would give for just a bite…okay no I would eat the whole thing in one sitting, who am i kidding?
Strawberries and ice cream, oh, be still my beating heart. This is for the angels! Beautifully prepared and photographed. My word verification is "blesa" so I bless you for this wonderful recipe!
Von: Thank you very much for your compliment.
Doria: Merci beaucoup pour votre compliment.
Ayez un jour grand 😀
Quelle belle gourmandise !!!
J'adore ça !
Je te souhaite un très bon lundi,
Those strawberries look so good! They're so much redder than any strawberries I've had =[
This roll looks really professional! Now I want a triangle mould….tehehe =]
Very beautiful one!!!just loved the presentation…
你的strawberry ice-cream roll好美哦！吃了一定可以把烦恼都忘掉！热气都融化掉！哈哈！
Ashley: Thank you for visiting.
Irmina: Thank you for your comment ;))
Bello, lindo, guapo… y exquisito.
好佩服你的耐力和心思, 为什么你不是住我家附近呢??? 这样我就有口福咯…哈哈哈哈..
Yum! this looks lovely and delicious!
This looks fantastic! What a beautiful presentation 🙂
Thanks Elin for your nice words. You've got talent too! I'm very much inspired by you 🙂
Wow , Anncoo..you are so talented :)) Wish I have your talents in making dessert like this :))
Nat, Barbara: Thank you!
Joumana: Thank you very much for your compliment.
Cherry Potato: 不会迟，我还有，分一半给你。
My Kitchen: So you've tried the Korean Strawberry. Is really good isn't it?
OMG, strawberry ice-cream rolls looks Tempting & fantastic.Korea is one of my favorite place.Last April i enjoyed Korean strawberries.
This is a splendid creation worthy of a five star restaurant!
I love the chocolate design and triangle shape. Very cool!
these look so nice!!!
Thanks Bren, I'm sure you can make this too.
Wow Anncoo, I love the triangle mould. It's very unique. Love your step by step pic too. Wish I can have that slice! Ya I like the Korean sberries too, there r quite sweet.
Tigerfish: Thank you! Sometime make ice cream cake just for the kids at home.
Cooking Gallery: Is not really that complicated at all. Hope you like to make this one day.
Shirley: Thank you dear ;D
Dolly: Thank you very much for your compliment. I still have half of this ice cream in my freezer, you can have it.
Dear Anncoo…WOW, ITs JUst Perfect. Its apt for the hot weather here. Awesome and mouth watering Clicks.Its my favorite ice cream as well…Can I have a slice of it two..please ????
Gosh Anncoo! I'm speechless. Some talent you've got!
Wow, your ice cream roll looks great! Seems to be quite hard to make, but it certainly is worth the effort!
Really nice work with that ice-cream. Ice-cream cannot sustain that long for me to make such works of art…I will just eat it from the tub :O
Nadjibella: Thank you!
Thank you very Lori, for your nice compliment 🙂
Oh my gosh! That is totally beautiful. Very artistic of you! I would feel so special eating a slice of that!
BRAVO: un dessert superbe.