MILKMAID Jam Rolled Ice cream
60 Minutes
Preparation Time
6 Hours
Cooling Time
8
Serving
You will need
- For the Sponge cake:
- Eggs 3
- Flour 40g
- Sugar 40g
- Filling:
- MILKMAID 1 Small Tin
- Heavy Cream 2 Cups
- Peanut Butter ¾ Cup
- Strawberry Jam ½ Cup
- Chopped peanuts and diced strawberries for topping
Let’s make it
Sponge:
Step 1
Beat sugar & eggs until white and firm. Add flour to the mixture and fold.
Step 2
Grease a baking tray and pour the cake mixture. Bake at 180°c for 5 - 8 minutes.
Filling:
Step 1
Add MILKMAID, heavy cream and peanut butter to a blender. Blend on high speed for about 5 seconds until combined.
Step 2
Spread strawberry jam on top of the sponge cake. Pour the cream mixture onto it. Use a toothpick to swirl the peanut butter. Roll the cake like a Swiss roll cake.
Step 3
Store in freezer for about 30 minutes until firm, cut and dip into dark chocolate. Place each piece into a bowl and top with chopped peanuts and diced strawberries.
