Funfetti Arctic Roll

This interpretation of the frozen-aisle treat is made vegan and with lots of sprinkles to keep the fun nostalgic edge. Traditionally, the rolled cake has a thin layer of jam separating it from the ice cream filling, which adds another flavour and a pop of colour.

Serves 8-10


  • 120ml (4 fl oz) soya milk
  • ½ tsp cider vinegar
  • 125g (4.2 oz) plain (all-purpose) flour
  • 30g (1 oz) icing (powdered) sugar
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ¼ tsp fine sea salt
  • 4 tbsp vegetable oil
  • 120ml (4 fl oz) coconut condensed milk
  • 2-4 tbsp colourful sprinkles

For the filling:

  • 2 x 475ml (1 pint) cartons of vegan ice cream
  • Raspberry jam (optional)


  1. Start by making the filling. Scoop the ice cream into a large bowl and cut into small chunks; this will help it to soften quickly and more evenly. Once soft and spreadable, scrape it onto a large sheet of clingfilm (plastic wrap) and shape it into a cylinder about 20cm (8in) long. Wrap the clingfilm around it, twisting the ends, and freeze for about 2 hours, until firm. If you want the ice cream to be nice and round, take it out of the freezer when firmer but not fully frozen and roll it on a work surface, using light pressure to refine the shape.
  2. Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
  3. To make the cake, put the soya milk in a jug, add the vinegar and stir together. Place the flour in a large bowl with the sugar, baking powder, bicarbonate of soda and salt and mix together. Make a well 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, then scatter over the sprinkles.
  4. Bake for 15-20 minutes, or until lightly browned. Be careful not to overbake the cake, as this makes it more likely to crack when rolled up. Set aside to cool for 5 minutes, then use the parchment paper to carefully lift the cake from the tin.
  5. Invert it onto a piece of parchment paper and gently peel off the original paper. Set aside to cool completely. If you want to include the jam, place a few tablespoons of it in a small bowl and beat until loose, adding 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 and gently roll up. Trim off any excess cake once the ice cream is fully enclosed, then freeze until ready to serve. Kept frozen, this dessert will keep for a couple of weeks.

Recipe from One Tin Bakes Easy by Edd Kimber (published by Kyle Books, priced £17.99). Photography by Edd Kimber.