It’s time for me to finally tackle a showstopper. This week there was one that I felt I could do without having the portions be incredibly wasteful for two people: the dairy free ice-cream roll. I chose this for other personal reasons as well. Those being gluttony. I love ice-cream and diary ice-cream gives me killer stomach aches (I still eat it because it’s my one true love despite the pain) so a dairy free ice-cream and I belong together like Taylor Swift and red lipstick.
This makes the 5th bake that we’ve completed. That means that once you link up your bakes this week, we are halfway through. I can’t believe it! Bake Off has flown by this year and it makes me sad how little we have left. I seriously await the competition every year. In the episode the bakers had to use a jam to help their ice-cream stick to their sponge. I didn’t think that any fruity jam worked particularly well with my ice-cream flavours so I’ve used a chocolate syrup.
I bring you: Dairy Free Cookies ‘n’ Cream Ice-cream Cake Roll 
Ingredients:
For the icecream:
1 can of coconut milk
1/3 cups of sugar
2 tablespoons of unsweetened coconut powder
10 oreos
For the cake:
4 egg whites
5/6ths a cup of confectioners sugar
2 teaspoons of sugar
1 teaspoon of baking powder
1/2 teaspoon of vanilla extract
80 g of flour
Chocolate Syrup *You can make this ahead of time.*
Instructions:
Crush your oreo pieces. Mix your coconut milk, sugar and cocoa powder together and pour into your icecream maker. Follow the instructions on your ice-cream maker, but put in the Oreos during the last 5 minutes of the freezing process. Once your ice-cream is ready, pop it into the freezer to set more whilst you make your cake.
Line your baking sheet with baking paper. Preheat your oven to 350 F (180 C). Beat your egg whites and confectioners sugar together in a large bowl until the mixture holds stiff peaks. In a smaller bowl mix together your vanilla, sugar and baking powder. Stir that into your egg mixture and then fold in your flour a bit at a time.
If you are making a colourful pattern on your cake roll, set aside a small portion of your batter and add food colouring to it. Pipe your design onto the baking paper and bake for 3 minutes, then set it aside to cool for 5 minutes. After that, spread the rest of your batter evenly on top of your design and bake for 9 minutes.
As soon as your cake comes out of the oven, roll it up in a tea towel so that it will cool curved. There’s no need to take the paper off before you roll your cake up.
Once your cake roll has cooled, take your ice-cream out of the freezer and let it defrost slightly. Unroll your cake and remove it from the baking paper. Then spread your chocolate syrup over the cake. Next make an ice-cream mountain in the middle of your sponge and mould it till it’s as even as possible. Fold the side of the sponge over to cover the ice-cream and flip your roll over so that the sponge seam is on the bottom.
Pop your cake back into the freezer for 14 minutes to harden and then slice and serve!
Notes:
*I used the recipe from Food 52 (http://food52.com/blog/10066-how-to-make-dairy-free-chocolate-syrup-at-home) to make my dairy free chocolate syrup.
I used light coconut milk to cut down on the fat content. That leads to icier ice-cream (more that a sorbet). Use full fat coconut milk for a creamier texture.
Three star baker awards in a row…I foresee my downfall in the near future. Life imitates art, right? And Ian really choked this week… This week I have the pleasure of announcing last week’s dessert winners. They are: Kat for her colourful windtorte; Laura for her stunning honey and vanilla creme brûlées; and both Abigail and Hannah for their 3-tier cheesecakes. We had the tie in the cheesecake category because both attempted the dreaded 3 tiers, Abigail had some seriously gorgeous sugar work, and Hannah had some seriously delicious sounding flavour combinations! 
Congratulations ladies! Link up your sugar free cakes, gluten free breads and dairy free ice-cream rolls below!
