The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world- life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

I couldn’t believe my eyes when I saw this month’s challenge – not only were we making Swiss rolls (which turned out to be quite a challenge in and of itself), but we were also making two flavors of homemade ice cream and a hot fudge sauce – and then combining them all into one large, multi-layered ice cream bombe style dessert!

Sunita provided recipes for a chocolate Swiss roll with a vanilla cream filling, along with recipes for vanilla and chocolate ice creams (made without an ice cream maker) and a hot fudge sauce. We were allowed to follow the given recipes or we could change the flavor of the Swiss roll, filling, or ice creams. What was mandatory was that all the components had to be made from scratch and the final dessert had to be set in a bowl/pan in the following order – Swiss roll first, followed by the first ice cream, the fudge topping, and finally the second ice cream.

After spending some time contemplating flavor combinations, I decided to go with a s’mores inspired Swiss roll ice cream cake. I kept with the chocolate Swiss roll, but did a marshmallow cream filling, with a layer of vanilla graham cracker ice cream and a layer of chocolate marshmallow ice cream.

I had really wanted to do a vegan sponge cake, but after two epic failures I reverted back to the original challenge recipe and finally got a Swiss roll that didn’t break into a million pieces after unrolling it. In keeping with the Daring Bakers style of making everything from scratch, I also made the graham crackers and marshmallows included in the two ice cream recipes. If you have never made homemade marshmallows, I highly encourage you to do so. You won’t believe how wonderful and natural they taste; they seriously put store bought marshmallows to shame.

While the process seemed epic, stretching over three days (with many broken Swiss rolls in between), I have to say that I can’t think of a finer reward than finally getting to bite into this dessert! The taste was beyond amazing, and I was quite sad to see the last few bites finished off last night.

You can view the recipes and how to assemble the dessert after the jump.

Swiss roll
inspired by Taste of Home recipe
(I halved the provided Swiss roll recipe)

3 medium sized eggs (I used 3/4 c liquid egg whites)
1/2 c / 112.5 g caster sugar + extra for rolling*
3 T / 22.5 g all purpose (plain) flour + 2.5 T /20 g natural unsweetened cocoa powder, sifted together
1 T /15ml boiling water
a little oil for brushing the pans

*Caster sugar is finely ground granulated sugar. It can also be found as “superfine sugar”, “fruit sugar” or “quick dissolving sugar”. If you can’t find it, you can make your own by whizzing some regular granulated sugar in the food processor or blender.

Preheat the oven at 200 deg C /400 deg F approximately. Brush the baking pans (11 inches by 9 inches) with a little oil and line with greaseproof baking paper.

In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds. Add the flour mixture, in three batches, and fold in gently with a spatula. Fold in the water.

Spread the mixture out evenly into your baking pan, be sure to get into the corners of the pan. Place the pan in the center of the preheated oven and bake for about 10-12 minutes or till the center is springy to the touch.

Spread a kitchen towel on the counter and sprinkle a little caster sugar over it (I used confectioner’s sugar). Turn the cake on to the towel and carefully peel away the baking paper. Trim any crisp edges. (I also chose to sprinkle some confectioner’s sugar on top of the cake as well.)

Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down. While the cake is cooling you can proceed to make your filling. Once your filling is ready and the cake is completely cooled, very carefully open the roll and spread the filling, making sure it does not go right to the edges (a border of ½ an inch should be fine).

Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Vanilla Graham Cracker Ice Cream
(without an ice cream maker, see David Lebovitz’s helpful post for more details)
adapted from The Vegan Scoop
makes 1 qt. (this is much more than you will need for the recipe)

1 c rice milk, divided
2 T arrowroot powder
2 c “nut creamer”
3/4 c sugar
1 T vanilla extract
1 c graham crackers, crumbled and frozen (I used the graham cracker recipe from Vegan Cookies Invade Your Cookie Jar)

Make nut creamer: grind 3/4 c cashews + 1/4 c almonds in a food processor, slowly add in 2 c water and process 3-4 minutes until smooth. Strain the mixture over a bowl, being sure to press out any additional liquid from the ground nuts with the back of a spoon. (If you have a small food processor, like me, you may have to divide this into two batches)

Make ice cream: In a small bowl, combine 1/4 c rice milk the arrowroot powder and set aside. Mix nut creamer, remaining rice milk, and sugar in a saucepan over low heat. Continue to cook mixture over low heat until it begins to boil. Once the mixture begins to boil, remove it from the heat and immediately add the arrowroot mixture. The liquid should thicken noticeably. Mix in the vanilla extract. Refrigerate the mixture until chilled (2-3 hours).

Pour the mixture into a freezer friendly container and freeze until it begins to firm up around the edges (check on it after about 45 minutes). Remove the mixture from the freezer and beat with an electric mixer until smooth (or mix vigorously with a spatula, breaking up the ice crystals). Return the mixture to the freezer. Continue to beat/mix ice cream periodically (3-4 times at least). On your list mixing, add in the graham cracker crumbles and then let set completely.

Hot Fudge Sauce
(I also halved this recipe)

1/2 c caster sugar
1 1/2 T  natural unsweetened cocoa powder
1 T cornstarch (I used arrowroot powder)
3/4 c water
1/2 T butter
1/2 t vanilla extract

In a small saucepan, whisk together the sugar, cocoa powder, cornstarch and water.

Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).

Remove from heat and mix in the butter and vanilla. Keep aside to cool.

Chocolate Marshmallow Ice Cream
(without an ice cream maker, see David Lebovitz’s helpful post for more details)
adapted from The Vegan Scoop
makes 1 qt. (this is much more than you will need for the recipe)

1 c rice milk, divided
2 T arrowroot powder
2 c “nut creamer”
3/4 c sugar
1/4 c cocoa powder
1/2 c chocolate chips
1 T vanilla extract
1 c marshmallows, chopped (recipe below)

Make nut creamer: grind 3/4 c cashews + 1/4 c almonds in a food processor, slowly add in 2 c water and process 3-4 minutes until smooth. Strain the mixture over a bowl, being sure to press out any additional liquid from the ground nuts with the back of a spoon. (If you have a small food processor, like me, you may have to divide this into two batches)

Make ice cream: In a small bowl, combine 1/4 c rice milk the arrowroot powder and set aside. Mix nut creamer, remaining rice milk, cocoa, chocolate chips, and sugar in a saucepan over low heat. Stir frequently on low heat until chocolate chips are melted. After the chips have melted, bring mixture to a boil. Once the mixture begins to boil, remove it from the heat and immediately add the arrowroot mixture. The liquid should thicken noticeably. Mix in the vanilla extract. Refrigerate the mixture until chilled (2-3 hours).

Pour the mixture into a freezer friendly container and freeze until it begins to firm up around the edges (check on it after about 45 minutes). Remove the mixture from the freezer and beat with an electric mixer until smooth (or mix vigorously with a spatula, breaking up the ice crystals). Return the mixture to the freezer. Continue to beat/mix ice cream periodically (3-4 times at least). On your list mixing, add in the graham cracker crumbles and then let set completely.

Marshmallows
adapted from Little Austinite

3 T of unflavored gelatin
1 1/2 c organic cane sugar
1 c chilled filtered water (I used coconut water)
1 c agave nectar (I used a mixture of 3/4 c honey + 1/4 c maple syrup)
1/4 t kosher salt
1 t real vanilla extract
1/4 c powdered sugar
1/4 c cocoa
non-stick spray

Chill whisks and mixing bowl.

Dissolve 3 T of gelatin into 1/2 cup of chilled water and set aside. Spray a pan (11×13 or similar size) with non-stick spray. Mix together the cocoa  and powdered sugar. Dust the pan lightly with it (be sure to shake the pan to fully coat it).

In a medium saucepan, combine remaining water, agave nectar, sugar, and salt.  This is an easy step for kids to help.  Cover and boil for 3 minutes.  Uncover,  and continue to cook until the mixture reaches 235-240 degrees F (soft ball stage). Once temperature is reached, remove mixture from heat.

Remove whisks and mixing bowl from the freezer, and add the gelatin mixture.

Slowly pour the hot sugar mixture into the mixing bowl, while whisking on low speed.  Increase to high speed once all of the sugar mixture has been added to the gelatin.

Mix the syrup until it cools down and thickens (about 10-15 minutes).  It should resemble marshmallow cream at this point. Add the vanilla extract and whisk for one more minute.

Pour the mixture into the prepared pan. Coat your spatula with nonstick spray to help spread the cream and scrape out of the bowl.

Dust the marshmallow top lightly with the cocoa and powdered sugar mixture. Cover lightly and leave overnight. Cut into 1 inch pieces. Fill a large ziploc bag with powdered sugar, drop in a few cut marshmallows at a time and shake to coat sides. Store marshmallows in a tightly sealed container at room temperature for up to one week.

**If you want to use marshmallow cream for the Swiss roll filling spread some of the marshmallow mixture onto your Swiss roll, then pour the remaining cream into your prepared pan for the marshmallows. The timing of this is crucial since the marshmallow cream will set up fairly quickly. Being such, if I were to do this again I would probably go with a different filling since the Swiss rolls can be so finicky.

Assembly:
Cut the Swiss rolls into equal slices. (I cut them about 1/2″ each)

Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap. (I used a 1 qt. pyrex bowl)

Arrange slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour).

Add the fudge sauce over the vanilla ice cream, cover and freeze till firm (at least an hour). (This layer actually took quite some time to freeze)

Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

If you would like to see the original challenge recipes please follow this link for a downloadable PDF.

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