Baked Goods & Sweet Treats Recipes

Bake Off Bake Along: Week 5 (Alternative Ingredients)

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  presenting icecream roll

Dairy Free Cookies 'n Cream Ice-cream Cake Roll
Print
2607 calories
380 g
0 g
113 g
38 g
87 g
962 g
889 g
261 g
0 g
19 g
Nutrition Facts
Serving Size
962g
Amount Per Serving
Calories 2607
Calories from Fat 959
% Daily Value *
Total Fat 113g
174%
Saturated Fat 87g
434%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 0mg
0%
Sodium 889mg
37%
Total Carbohydrates 380g
127%
Dietary Fiber 8g
34%
Sugars 261g
Protein 38g
Vitamin A
0%
Vitamin C
7%
Calcium
34%
Iron
141%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the icecream
  1. 1 can of coconut milk
  2. 1/3 cups of sugar
  3. 2 tablespoons of unsweetened coconut powder
  4. 10 oreos
For the cake
  1. 4 egg whites
  2. 5/6ths a cup of confectioners sugar
  3. 2 teaspoons of sugar
  4. 1 teaspoon of baking powder
  5. 1/2 teaspoon of vanilla extract
  6. 80 g of flour
  7. Chocolate Syrup *You can make this ahead of time.*
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pop your cake back into the freezer for 14 minutes to harden and then slice and serve!
Notes
  1. *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.
  2. 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.
beta
calories
2607
fat
113g
protein
38g
carbs
380g
more
Rhyme & Ribbons http://rhymeandribbons.com/
tying apronicecream mixtureicecream makermaking spotssperading spongerolling spongerolling the icecreampolka dotschalkboard drawingdairy free icecreamcookies n cream icecream rollmary slicing rollmary giving awardstar baker award  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 brΓ»lΓ©es; 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!  bake off dessert winners Congratulations ladies!  Link up your sugar free cakes, gluten free breads and dairy free ice-cream rolls below! 

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  • Hannah

    Oh wow, thank you so much! It’s great to have the cheesecake tower of insanity appreciated. Your ice cream roll looks fantastic: you have been far braver than me! xx

    • Your cheesecake tower was one of the most impressive things I’ve seen someone link up so far. You should be proud! πŸ™‚ xx

  • I love the dots on your roll, it looks almost to cute to eat. Almost:)

  • Cate in the Kitchen

    You bossed it, need to learn to decorate sponge like that it’s so clever.

    Cate in the Kitchen

  • SO IMPRESSED. Excited to give the pattern sponge a go. Do you think it would work with normal sponge cake batter?! BECAUSE PRETTY. xx

    Little Miss Katy | UK Lifestyle Blog

    • Totally! Patterning looks fancy schmanzy, but it’s really easy to do. Shh….! It’s a secret! xx

  • Love the pattern! This looks so good πŸ™‚

  • This looks so yummy AND it didn’t crack you amazing baker you!
    Hannah x

    • I have no idea why, but swiss roll type sponge is the one thing that I am most confident with. It’s totally random! x

  • Ala

    Amanda! This. Is. Amazing! Such a good effort and result! x

  • I am seriously stunned by your amazing looking ice cream roll! So professional, so cow-like πŸ˜‰ I bet it tasted wonderful!!

  • This sounds so good, and it looks amazing!

  • Loving those dots! πŸ™‚

  • I am slightly disappointed that I haven’t been reading blogs lately and seen this linkup. The GBBO is my must watch no matter how hectic the week gets.

    I’ll try and get in on the action over the next few weeks.. Though I have to admit this week would of proved the most challenging for me.

    Well done on the log I’m sure Mary(spotted) and Paul would be pleased πŸ˜€

    • Haha, thank you! You should definitely join in! We’re halfway through now, but that means you still have 5 more bakes you could do! πŸ˜€ xx

  • Thank you so much for featuring me! You’re ice cream roll looks amazing, the pattern worked really well on the outside as it is so crisp and clear! Unfortunately I’m having to bow out this week as I’m away but I’ll be back next week! Looking forward to seeing everyone else’s baked though!

    Laura
    http://www.agirlandherhome.com

    • Your creme brΓ»lΓ©e was beautiful so you completely deserved it! I’ll look forward to seeing what you make for pastry week! πŸ™‚ xx

  • I’m not sure what I love the most – the dots or the cute cow!

  • Bahahaha! The cow spots are hilarious and adorable.

    • Haha, they turned out more like polka dots than cow spots so maybe I should say “loosely inspired” x

  • Woo you did so well!! It looks delicious, definitely a star baker week!

  • Woo nice indeed

  • It… it has dots on it! I don’t know why, but I’m transfixed by this…. dots!

  • It just has to be said – you are the cutest! Every time I read these posts and look at these photos I just wanna be your best friend! xx

    • Ahhhh that’s so crazy nice. If you ever make it to the UK on holiday, I’ll be your surrogate bff πŸ™‚ xx

  • i love you cow-spotted cake. Very, very cute!!

  • Wow you make it look so easy! I wish I’d done this but having churned the ice cream by hand there was no way I could take it out and form a roulade with it, though it looks sooo delicious!x

    • I had to let my thaw for ages. When I popped it back into the freezer whilst making my cake it got WAY too frozen so I scooped it out into chunks and then tried to smooth it around with a hot knife. It was craziness! x

  • you make it look SO easy! I once made a buche de noel and almost gave up when it came to the rolling – you are an inspiration.

    • Ha, it’s only because on the Swiss roll challenge on Bake Off last year I put in an embarrassing amount of research into the best methods to prevent cracking etc …. :/ xx

  • Yay for dairy-free ice cream! Soy ice cream is my latest discovery so I can enjoy ice cream sundaes again. When I first bought it this summer, it was my first sundae in more than a decade. My dairy issues are weird–dairy fats are fine; milk is not. And ice cream always has milk in it, not solely heavy cream. My BIL also introduced me to banana ice cream, which I’m making tonight!

    • The first time I had coconut milk icecream I expected not to like it at all (as I don’t really like coconut) but I loved it! Banana ice-cream sounds really interesting. You should do a post on it! x