Gluten-Free Arctic Roll
This gluten-free Arctic Roll brings back childhood memories with jam-filled sponge wrapped around creamy vanilla ice cream—simple, freezer-friendly, and utterly delicious.
You know what takes me straight back to childhood? That magical moment when you slice into a perfectly spiraled Arctic roll and watch everyone’s eyes light up at the raspberry jam swirl peeking through vanilla ice cream. This gluten-free Arctic roll is one of those British frozen desserts that feels fancy but honestly comes together with just a handful of ingredients and some freezer time.
I’ll admit, the first time I made this jam-filled sponge creation, I was intimidated by the rolling part. But here’s the thing—even if your ice cream cracks a little or your sponge isn’t picture-perfect, it still tastes absolutely divine. Plus, you can make it days ahead, which makes it perfect for birthday parties or those moments when you want to impress without the stress.
This vanilla ice cream log wrapped in whisper-thin sponge is lighter than most desserts, naturally portion-controlled, and way more fun to serve than regular ice cream. Ready to bring back this retro treat?
Table of Contents
Ingredients
| For the Sponge | Amount |
|---|---|
| Gluten-free self-raising flour | 30 g |
| Gluten-free plain flour | 30 g |
| Caster sugar | 50 g |
| Eggs, separated | 2 |
| For the Ice Cream Swirl | Amount |
|---|---|
| Vanilla ice cream (dairy-free works perfectly) | 400 g |
| Raspberry jam | 2 tbsp |
Instructions
Prepare the Ice Cream Swirl
Scoop your vanilla ice cream onto a baking tray lined with cling film—this step is way easier when the ice cream is slightly softened but not melting. Lay another sheet of plastic wrap over the top to prevent sticky hands. Using the heel of your hand (or a rolling pin if you prefer), gently press and spread the ice cream into a rectangle shape about the size of a standard piece of paper.
Pop this flattened ice cream sheet straight into the freezer until it’s completely solid—usually about 2-3 hours. Once frozen hard, peel off that top layer of cling film and spread your raspberry jam evenly across the surface, leaving just a tiny border at the edges.
Now comes the fun part: using the bottom sheet of cling film to help you, start rolling the ice cream like you would a swiss roll. Don’t panic if you see little cracks forming—they’re totally normal and won’t show in the final dessert. Keep rolling gently but confidently until you have a nice log shape.
Wrap your ice cream roll tightly in the original cling film, twisting both ends like a candy wrapper to seal it. Return to the freezer for at least another hour until frozen solid—this is your prepared vanilla ice cream log ready for its sponge blanket.
Make the Gluten-Free Sponge
Preheat your oven to 180°C (160°C fan, 350°F, Gas Mark 4). In a completely clean, grease-free bowl, whisk those egg whites until they form firm peaks that hold their shape. This usually takes about 3-4 minutes with an electric mixer.
Add your caster sugar one tablespoon at a time, whisking constantly until the mixture becomes glossy and stiff. Here’s my favorite test: take a tiny pinch between your fingers and rub them together—if you can still feel sugar grains, keep beating until they’ve completely dissolved.
Gently fold in the egg yolks on the lowest speed, just until combined. Sift both gluten-free flours together, then fold them in quickly but carefully with a silicone spatula, using broad strokes to keep as much air as possible in your batter.
Spread this light-as-air mixture onto a lined baking sheet, coaxing it into a rectangle roughly 20x25cm. Well… here’s a little trick I learned: dip a pastry brush in water and gently brush over the surface to even it out and smooth any bumps.
Bake for exactly 15 minutes—this jam-filled sponge is thinner than traditional cakes, so it cooks fast. Remove from the oven and let it cool for 5 minutes before draping a clean tea towel over the top. Prop the towel up with rolling pins or wooden spoons so it doesn’t touch the sponge directly—this creates a little steam tent that keeps the sponge moist without making it soggy.
Assemble Your British Frozen Dessert
Once your sponge has cooled completely and your ice cream log is frozen solid, you’re ready for the grand finale. Carefully unwrap the ice cream and position it at one short end of your upturned sponge. Roll the sponge around the ice cream gently but snugly, then transfer the whole thing to a fresh sheet of baking paper.
Dust the outside with a light sprinkle of caster sugar for that classic look. Loosely wrap the baking paper around your gluten-free Arctic roll and secure the ends with freezer bag clips or twist ties. Freeze for at least one more hour before slicing—trust me, this final freeze makes all the difference for clean, beautiful portions.
Substitutions
Flour Alternatives
If you can’t find gluten-free self-raising flour, simply add ¾ teaspoon of baking powder to 30g of additional gluten-free plain flour. I’ve also had success using a quality gluten-free 1-to-1 baking blend in place of both flours for this British frozen dessert.
Jam Swaps
Raspberry jam is traditional, but strawberry, apricot, or even lemon curd create delicious variations of this vanilla ice cream log. Just make sure whatever spread you choose isn’t too runny, or it’ll seep into the ice cream.
Ice Cream Options
Any flavor works here—I’ve made versions with chocolate, strawberry, and even coffee ice cream. Dairy-free varieties work just as well as traditional, making this jam-filled sponge accessible for more dietary needs.
Sugar Considerations
You can replace caster sugar with superfine or granulated sugar in the sponge, though caster dissolves faster when beating the egg whites. For a lower-sugar version, try reducing the sugar to 40g—the dessert will be less sweet but still delicious.
Troubleshooting
Sponge Cracking When Rolling
If your sponge cracks, it likely cooled too much or dried out. Make sure to cover it with that tea towel immediately after cooling for 5 minutes—this keeps moisture locked in while preventing condensation from making it soggy.
Ice Cream Melting Too Fast
Work quickly once you remove the ice cream from the freezer, and make sure your sponge is completely cool before assembly. If your kitchen is particularly warm, chill the baking sheet in the freezer for 10 minutes before spreading the ice cream.
Egg Whites Won’t Peak
Even a tiny bit of yolk or grease will prevent egg whites from whipping properly. Use a spotlessly clean bowl and separate eggs carefully—if a bit of yolk gets in, start fresh with new whites.
Uneven Sponge Thickness
The water-brushing technique really helps level out the mixture, but don’t worry too much about perfection. Slight variations actually make your gluten-free Arctic roll look more homemade and charming.
Storage & Meal Prep
This British frozen dessert keeps beautifully in the freezer for up to two weeks when wrapped tightly in plastic wrap and then aluminum foil. I always make mine a few days before serving to let the flavors meld together—somehow it tastes even better after resting.
Man, oh man, this is perfect for meal prep because you can slice off portions as needed without defrosting the whole thing. Just remove from the freezer, slice with a sharp knife (wiping it between cuts), and serve immediately for the best texture.
Serving Suggestions
Serve your gluten-free Arctic roll in thick slices with fresh berries scattered around the plate for a pop of color and extra tartness. A drizzle of raspberry coulis or chocolate sauce takes this vanilla ice cream log from lovely to show-stopping without much effort.
This jam-filled sponge is ideal for summer barbecues, birthday celebrations, or even Christmas dinner when you want something lighter than traditional pudding. I love pairing it with a glass of sparkling wine for adults or fresh lemonade for kids—it’s one of those desserts that works for absolutely any occasion.
Variations
Chocolate Arctic Roll
Replace the vanilla ice cream with chocolate and swap raspberry jam for chocolate spread to create a double-chocolate version. Add a tablespoon of cocoa powder to the sponge mixture for even more chocolatey goodness.
Dairy-Free Version
I use dairy-free ice cream regularly in this recipe with zero difference in taste or texture. Just make sure it’s a quality brand that holds its shape when softened—some cheaper varieties get too icy.
Kid-Friendly Adaptations
Let little ones help with spreading the ice cream or sprinkling the sugar at the end. You can also use their favorite jam flavor or add sprinkles between the ice cream and jam layer for extra fun.
Festive Holiday Twist
For Thanksgiving or Christmas, use cranberry sauce instead of jam and add a pinch of cinnamon to the sponge. The tart cranberries pair beautifully with vanilla ice cream and feel perfectly seasonal.
Gluten-Free Arctic Roll FAQs
Can you make gluten-free Arctic roll ahead of time?
Absolutely—this British frozen dessert actually improves with a few days in the freezer. I recommend making it at least 24 hours before serving to ensure everything is properly set and the flavors have melded together beautifully.
What’s the best way to slice frozen Arctic roll?
Use a sharp, long knife and wipe it clean with a warm, damp cloth between each slice. This prevents the jam-filled sponge from tearing and gives you those gorgeous, clean spiral slices everyone loves.
How do you prevent the sponge from sticking?
Always use parchment or greaseproof paper on your baking sheet, and don’t skip the tea towel step while cooling. That moisture retention is key for a flexible sponge that won’t crack or stick when you roll it.
Can I use store-bought ice cream for this recipe?
Yes—in fact, that’s exactly what I use every single time! Any quality vanilla ice cream works perfectly, whether dairy or dairy-free. Just make sure to soften it slightly before spreading for easier shaping.
Why is my Arctic roll ice cream melting when I assemble it?
Your sponge might still be warm, or you’re working in a hot kitchen. Make sure the sponge is completely cool (even slightly chilled if your kitchen is warm) and work quickly once the ice cream comes out of the freezer.
This gluten-free Arctic roll proves that nostalgic British frozen desserts don’t need complicated techniques or hard-to-find ingredients. Whether you’re feeding gluten-free beginners or experienced bakers looking for their next showstopper, this vanilla ice cream log wrapped in delicate jam-filled sponge delivers every single time.
For more freezer-friendly gluten-free treats, check out our complete collection of no-bake desserts and easy entertaining recipes. And if you’re looking for more British-inspired gluten-free classics, don’t miss our traditional comfort food recipes that bring warmth to any table.
Understanding the science behind meringue-based sponges can help perfect this recipe—you’ll find detailed explanations in resources like King Arthur Baking’s expert guide to egg foams. For trusted information about gluten-free nutrition and ingredient substitutions, the Celiac Disease Foundation offers comprehensive, research-backed guidance that’s invaluable for anyone on a gluten-free journey.
Gluten-Free Arctic Roll
Equipment
- Baking tray
- Cling film
- Electric mixer
- Whisk attachment
- Silicone spatula
- Baking sheet
- Greaseproof paper
- Pastry brush
- Tea towel
- Rolling pins
Ingredients
For the Sponge
- 30 g gluten-free self-raising flour
- 30 g gluten-free plain flour
- 50 g caster sugar
- 2 eggs separated
For the Ice Cream Swirl
- 400 g vanilla ice cream dairy-free works perfectly
- 2 tbsp raspberry jam
Instructions
- Scoop your vanilla ice cream onto a baking tray lined with cling film—this step is way easier when the ice cream is slightly softened but not melting. Lay another sheet of plastic wrap over the top to prevent sticky hands. Using the heel of your hand (or a rolling pin if you prefer), gently press and spread the ice cream into a rectangle shape about the size of a standard piece of paper.
- Pop this flattened ice cream sheet straight into the freezer until it’s completely solid—usually about 2-3 hours. Once frozen hard, peel off that top layer of cling film and spread your raspberry jam evenly across the surface, leaving just a tiny border at the edges.
- Now comes the fun part: using the bottom sheet of cling film to help you, start rolling the ice cream like you would a swiss roll. Don’t panic if you see little cracks forming—they’re totally normal and won’t show in the final dessert. Keep rolling gently but confidently until you have a nice log shape.
- Wrap your ice cream roll tightly in the original cling film, twisting both ends like a candy wrapper to seal it. Return to the freezer for at least another hour until frozen solid—this is your prepared vanilla ice cream log ready for its sponge blanket.
- Preheat your oven to 180°C (160°C fan, 350°F, Gas Mark 4). In a completely clean, grease-free bowl, whisk those egg whites until they form firm peaks that hold their shape. This usually takes about 3-4 minutes with an electric mixer.
- Add your caster sugar one tablespoon at a time, whisking constantly until the mixture becomes glossy and stiff. Here’s my favorite test: take a tiny pinch between your fingers and rub them together—if you can still feel sugar grains, keep beating until they’ve completely dissolved.
- Gently fold in the egg yolks on the lowest speed, just until combined. Sift both gluten-free flours together, then fold them in quickly but carefully with a silicone spatula, using broad strokes to keep as much air as possible in your batter.
- Spread this light-as-air mixture onto a lined baking sheet, coaxing it into a rectangle roughly 20x25cm. Dip a pastry brush in water and gently brush over the surface to even it out and smooth any bumps.
- Bake for exactly 15 minutes—this jam-filled sponge is thinner than traditional cakes, so it cooks fast. Remove from the oven and let it cool for 5 minutes before draping a clean tea towel over the top. Prop the towel up with rolling pins or wooden spoons so it doesn’t touch the sponge directly—this creates a little steam tent that keeps the sponge moist without making it soggy.
- Once your sponge has cooled completely and your ice cream log is frozen solid, you’re ready for the grand finale. Carefully unwrap the ice cream and position it at one short end of your upturned sponge. Roll the sponge around the ice cream gently but snugly, then transfer the whole thing to a fresh sheet of baking paper.
- Dust the outside with a light sprinkle of caster sugar for that classic look. Loosely wrap the baking paper around your gluten-free Arctic roll and secure the ends with freezer bag clips or twist ties. Freeze for at least one more hour before slicing—trust me, this final freeze makes all the difference for clean, beautiful portions.
