Ingredients

• 3 eggs
• caster sugar (120g) plus 1 tbsp to sprinkle
• self-raising flour (120g)
• tub of good quality vanilla ice cream (500ml)
• 3 tbsp of crunchy peanut butter
• packet of chocolate covered peanuts (100g)

Recipe

preheat the oven to 200°C.
line a Swiss-roll tin (30cm x 22cm) with baking paper or grease it with a little butter if it is already non-stick.
crack the eggs into a bowl with the caster sugar and whisk for 6-8 minutes. Best to use an electric whisk for this as you need it to grow to 3 times its original volume.
sieve in the flour and carefully fold together, making sure you maintain as much air as possible.
pour the mixture into your lined Swiss-roll tin and bake for 10 minutes until golden and the sponge springs back when pressed.
lay a clean but damp tea towel onto the work surface and lay a sheet of baking paper on top.
sprinkle the baking paper with caster sugar and then turn the cooked sponge out onto the sheet whilst still hot.
peel away the paper that the sponge was baked with and roll up the sponge in the tea towel and new paper to cool.
remove the ice cream from the freezer and allow to soften slightly.
chop the chocolate covered peanuts roughly with a knife and beat the softened ice cream together with the peanut butter.
unroll the cooled sponge and spread the softened ice cream all over, right to the edges, so that it’s about the same thickness as the sponge.
scatter the chopped nuts all over and then re-roll the sponge with the ice cream inside.
lay the entire thing on a baking tray and cover with Clingfilm before returning to the freezer to store for up to a month before serving.
cut slices of the arctic roll with a sharp knife to serve.

makes 8 slices