So if you’re a daring baker, or if you’re seen all the other daring baker’s challenge posts you’re probably wondering…hey what a second…where’s the swirl in this swiss swirl ice cream cake?

Here it is!

But, I kind of, maybe, frosted over it…But I have an explanation! One, I seem to be incapable of swirling. It’s how I imagine Picasso would make a swirl cake. Distorted, and not pretty.

Plastic wrap lines…eww.

And aside from that, this challenge happened to fall right over my boyfriend’s birthday. And he asked for ice cream cake! So I decorated it like a birthday cake should be decorated, and also, I didn’t just make ice cream cake…I made…

Ice Cream Cake SUPREME!!!

(By the way…don’t let the fork fool you, the cake was about 8″ high. Yes, we have freakishly big forks.)

Supreme as in a zillion layer taco bell burrito.

Apologies if you just lost your appetite, I love taco bell. Guilty as charged.

But really, this cake is nothing short of awesome. If you’re not convinced, here are the layers top to bottom….

Dark chocolate frosting

Milk chocolate frosting

Vanilla swiss roll with vanilla cream

Vanilla fudge swirl ice cream

Homemade “oreo” crumble

Fudge sauce

Chocolate ice cream

Chocolate chip brownie

Oh and did I mention it’s all made without a drop of milk?

What was my secret? Soy creamer…good in coffee, better in ice cream!

Vanilla Fudge Ice Cream – adapted from David Lebovitz

1 cup soy milk

2 cup dairy free soy cream (made by Silk or Trader Joes)

2 tbsp corn starch

1/2 tsp salt

3/4 cup sugar

5 egg yolks

1 tsp vanilla extract


1 cup chocolate chips

1/4 cup soy cream

1 tbsp butter

Whisk the milk, cream, salt, sugar and corn starch together in a saucepan. Turn heat to medium and continue whisking until mixture becomes thickened. Turn off heat and let cool ~10 minutes. Whisk egg yolks together, and carefully whisk into milk mixture. Return to heat and keep whisking until egg yolks thicken mixture further.

Let cool and pour into a shallow pan. Set it freezer. Vigorously whisk (or use mixer) every 45 minutes until it starts to harden.

When the ice cream is nearly set (after 3-4 mixes) melt chocolate chips, butter and cream in the microwave (stir every 30 seconds until entirely melted). Drizzle over ice cream and carefully stir at the next time interval. If the chocolate looks like it is melting into the ice cream still, wait another 30 minutes and try again.

Chocolate Ice Cream – adapted from daring bakers recipe

2 cups dairy free soy creamer

1 cup sugar

3 tbsp unsweetened cocoa powder

  1. Grind together the sugar and the cocoa powder in a food processor .
  2. In a saucepan, add all the ingredients and whisk lightly.
  3. Place the pan over heat and keep stirring till it begins to bubble around the edges
  4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
  5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Homemade oreo cookie crumbles (recipe halved, sorry for weird numbers)

1/4 cup + 2 tbsp sugar

3/4 cup + 2 tbsp cup flour

1/4 cup + 2 tbsp Hershey’s special dark cocoa powder

1/4 teaspoon baking soda

3/4 teaspoons salt

1 stick unsalted butter, cubed, at room temperature

Line a large baking sheet with parchment paper and preheat oven to 350.

Whisk together sugar, flour, cocoa powder, baking soda, salt. Stir in butter. Blend with mixer until it forms a sandy texture and then comes together.

Roll the dough out between two pieces of parchment paper until ~1/4 inch thick. Flip onto parchment coated baking sheet. Bake for 15 minutes, or until crust looks crispy. Let cool completely and then break into crumbs.

Fudge Sauce – Directly from Daring Baker Challenge

1 C / 230gms/ 8 oz of caster sugar

3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder

2 tblsp /15gms/ 1 oz of cornflour/cornstarch

1 and ½ C /355ml /12 fl oz of water

1 tblsp /14gms/ 1 oz butter (margarine works too)

1 tsp/5 ml / .15 fl oz vanilla extract


  1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
  2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
  3. Remove from heat and mix in the butter and vanilla. Keep aside to cool .

Vanilla Swiss Roll – adapted from challenge recipe

6 medium sized eggs

1 C / 225 gms caster sugar /8 oz+ extra for rolling

1/2 cup + 2 tbsp all purpose (plain) flour

2 tblsp /30ml / 1 fl oz of boiling water

a little oil for brushing the pans

Filling – I used a different filling recipe that was non-dairy and it was the only part of the cake that I wasn’t pleased with, so I’ve included the challenge recipe, but be aware, it won’t work with soy cream and it’s not dairy free!

2C / 500 mls/ 16 fl oz of whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

5 tblsp / 70gms/2.5oz of caster sugar

  1. Pre heat 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. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
  2. 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.
  3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
  4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
  5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
  6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
  7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
  8. 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.
  9. Repeat the same for the next cake as well.
  10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
  11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
  12. Divide the cream mixture between the completely cooled cakes.
  13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).


Have I ever told you I make the best chocolate “butter”cream frosting? No joke. It might be the only thing in life I can truly claim I’m good at. But it’s all based on the taste-as-you-go method, so one of these days I’m going to measure exactly what goes into it so I can get it to you right!

Chocolate Chip Brownie

The brownie recipe isn’t really much to fuss over. With chocolate chips and topped with so much goodness, you really can’t go wrong! I just used half of a recipe on a bag of chocolate chips, so use whatever your favorite is.

Putting it together…takes patience!

Cut the swiss rolls into 20 slices. Layer a glass bowl with plastic wrap. Place the slices in the bowl. Freeze for 30 min.

Soften vanilla ice cream, spread to cover bottom and sides of bowl. Chill at least 1 hour.

Sprinkle oreo crumbles over fudge. Chill 30 minutes.

Spread fudge over vanilla ice cream. Chill 1 hour.

Soften chocolate ice cream, spread over oreo crumbles. Place brownie base carefully on the top (bottom) of bowl and press firmly. Chill 4-5 hours (overnight is best).

Carefully unmold your cake. If you have trouble, wipe the outside of the bowl with a warm wash cloth. Pat yourself on the back for completing a marathon and enjoy your cake! (Possibly for a month if your cake is as big as mine!)

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.