“It is not because things are difficult that we do not dare;
It is because we do not dare that they are difficult.”
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.
This was a challenge I wasn’t going to do because it had way too many steps for me as my kitchen was going to be under ‘attack’ beginning the month of July. Then again, fate had some other plans for me, and procrastination was out. The night before, i.e. on the 30th of June, I put some peach ice cream in to set because I had bought a load of juicy peaches. When I read the challenge the next morning, I was torn between doing it because I had ice cream ready, and not doing it because there was so much more to the challenge.
Tossing coins – should I, shouldn’t I? Then the daring baker in me won and I got tempted into trying the Swiss rolls even though I knew I was pushing my luck. I thought I would serve a decontructed dessert and took a stab at attempting the challenge. One thing that initially deterred me was the amount of cream in the recipes, but I knew I would find a lighter way out, and I did, pairing low fat cream with stone fruit. I have used cherries, peaches and plums in just about every dessert I could, including the chocolate pavs in the last months challenge. I’m lovin’ it!
I absolutely adore doing Swiss rolls. I find them ever so easy to make … Mango Ice-Cream Swiss Roll, Strawberry Chocolate Swiss Roll, Star Anise Swiss Roll, Red Velvet Swiss Cake are just a few… you can tell I love them! They bake in the express lane, and are the most charming things when you slice them up! I followed Sunita’s recipe and it was great. Once filled with a low fat cream and stone fruit filling, cutting back on many calories, I loved the rustic look they had. BLISS … I love being a Daring Baker! Being one just makes me want to push my limits, inspiring me to achieve beyond the odds. The pairing of the vanilla and chocolate rolls with the low fat and stone fruit filling was outstanding!
The peach ice cream was a big batch! I knew it would be good enough for the whole filling, with still some left over. Insanely enough, I hypnotized myself into making a small batch of chocolate ice cream too just because I needed egg whites to try making macarons! The recipe is one I made on the go, based on the method for a custard or pastry cream, and that seemingly was the most luxurious part of the dessert. The kids love the deep, dark chocolate flavours it offered, right in the heart of the cake!
The whole process was a challenge given that we were in the peak pf summer in North India at 40C + temperatures, but it all came together well and was a joy to make. It was tad bit involved though, and we enjoyed each part more individually as compared to altogether! A lot of flavour and a lot of colour … and a lot of work! Yet, the experience was wonderful and gave me many ideas for similar desserts, maybe not frozen!
Do stop by here and check out the BOMBES that the other Daring Bakers have rolled out!

Thank you Sunita for this exciting challenge. It was very engaging and a bombe to make! I was over the moon when I demolded the cake and it came out so easily! Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!!

Chocolate & Vanilla Swiss Roll Ice Cream Cake with Stone Fruit
Recipe source– Inspired by the Swiss swirl ice cream cake from the Taste of Home website
Peach Low Fat Ice Cream
{My recipe. This makes double the amount you need for the ice-cream cake}
1 kg peaches, peeled, stoned and pureed
1/2 – 3/4 cup vanilla sugar
1/2 cup hung yogurt
400ml low fat cream
1 tbsp vodka {optional}
1 tsp almond extract


Whisk all the ingredients together with an immersion blender or in a food processor until well mixed. {Check and adjust the sweetness}
Freeze the mixture in a wide dish or plastic container. {The larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times}…or follow the instructions of your ice cream maker.
Keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles, 4, maybe 5 times. (I used a sturdy whisk).
Chocolate Ice Cream
{My recipe}
100ml low fat cream
1 cup milk
3 egg yolks
1/2 cup sugar
1 vanilla bean scraped
4 tbsp cocoa powder
50gms dark chocolate, broken
Put the cream, 1/2 cup milk, sugar, cocoa and scraped vanilla bean on simmer. Heat till small bubbles begin to rise on the sides.
Pour this over the yolks in a bowl, off the heat, whisking continuously.
Pour the yolk mixture back into the pan, whisk in the remaining milk, and cook on low heat, stirring constantly, until the custard coats the back of the spoon. Take off heat, strain into a heatproof bowl, add the dark chocolate and mix till it melts.

Cool over an ice bath, and then freeze

Swiss Roll 1
3 medium sized eggs
1/2 cup vanilla sugar
3 tbsp plain flour + 2.5 tbsp unsweetened cocoa powder, sifted together
1 tbsp of boiling water
a little oil for brushing the pans
Swiss Roll 2
3 medium sized eggs
1/2 cup vanilla sugar
1/2 tsp almond extract
5 1/2 tbsp plain flour
1 tbsp boiling water
a little oil for brushing the pans

Preheat the oven at 200C. 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.
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.
Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water. Spread the batter out evenly into the prepared pan, guiding it gently into the corners of the pans.
Bake for about 10-12 minutes or till the centre is springy to the touch.
Meanwhile, spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
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.
Repeat the same method for the 2nd Swiss roll.

200ml low fat cream, chilled
3-4tbsps granulated sugar powdered with 1/2 a vanilla bean
5 medium peaches, peeled and chopped fine
1/2 cup sweet cherries, pitted and chopped fine
Juice of 1/2 lime

Whisk the chilled cream and vanilla sugar with a balloon whisk. Fold in the chopped fruit quickly and gently, so the cream doesn’t lose volume.
Divide it into 2, and use as filling between the completely cooled cakes
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}.
Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down. {I froze them for easy slicing as it was extremely hot here, about 42C}

Cut the Swiss rolls into 20 equal slices, approximately 2 cms each.
Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm {at least 30 minutes}.
Soften 1/3 of the peach ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm {at least 1 hour}.
Soften the chocolate ice cream and spread it over the peach ice cream. Cover with plastic wrap and freeze till firm, at least an hour.
Soften another 1/3 of the peach ice cream and cover the chocolate ice cream, making this the last layer. {Some peach ice cream will be left over}. Cover with plastic wrap and freeze till firm, for at least 4-5 hours till completely set.

To Serve

Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

♥ Thank you for stopping by ♥

Don’t miss a post
Also find me on The Rabid Baker, The Times of India


  • Barbara
    6 years ago

    Beautiful, Deeba! And I agree…that was a LOT of steps! But look at those results!

    And the bombe looks divine. I don't know if I have the energy to make this, but I'd sure love to try. I'm so glad you decided to make it!

  • Tracy
    6 years ago

    Gorgeous bombe! Love the chocolate & vanilla!

  • Joy
    6 years ago

    It looks great! I love that you incporated both vanilla and chocolate.

  • Jessica @ How Sweet
    6 years ago

    That is just beautiful!

  • Jen @ My Kitchen Addiction
    6 years ago

    You did a lovely job on this challenge… I ended up not making the bombe but did make a cake. I still have to write the post!

  • Sarah, Maison Cupcake
    6 years ago

    This looks absolutely fabulous Deeba, you've really gone to town on it. I can well imagine how challenging it was in the heat, I had enough trouble with buttercream in 30c nevermind ice cream at 40c!

  • Rosa's Yummy Yums
    6 years ago

    I love your black and white version! Very well done again! I had problems making my cake with the heatwave we had (36° C)…



  • Asha @ FSK
    6 years ago

    Love the black and white creation!! :)))) yes, this challenge was of good timing to me too.. I had to use fruits + prove a point to hub on the ice cream ;-)).. all in all worked really well for me, even though I did a deconstructed version..

  • Kitchen Butterfly
    6 years ago

    Love the new look Deeba….and I've never made a swiss roll – pls don't tempt me!!!!!!!!

  • Shabs..
    6 years ago

    beautiful in every ways…..very attractive and eye catchy and a five star recipe with 5 star pictures….loads of labor though…:(….

  • Cristie
    6 years ago

    Beautiful, beautiful rolls. They look just like summer to me and remind me of something my mother use to make. I love them, oh I wish you were my neighbor 🙂

  • Gloria
    6 years ago

    Dear Deeba like always and all you made this is beautiful and delicious, xoxoxo gloria

  • browniegirl
    6 years ago

    Glory be girl!! You have me drooling all over my keyboard. And its mid winter here and I'm sitting wrapped in a blankie going crazy for ice cream for goodness sake :o) Beautiful, beautiful Deeba and your photos are stunning as they usually are. And Im loving this new look on your blog. WOW! Well done xx

  • Su-yin
    6 years ago

    Have been so busy that I haven't come by in ages, and I'm greeted by the new look which I am totally loving. 🙂 And the ice cream cake looks AMAZING. I love how you've sliced up the swiss roll to give the domed cake such an interesting look.

  • Jess--Sugar High
    6 years ago

    That cake looks amazing! What a gorgeous presentation!


  • El
    6 years ago

    This looks totally worth the effort. I love this recipe. It looks delicious and the photos are stunning!

  • bunkycooks
    6 years ago

    This is beautiful and we all would have missed this lovely dessert had you decided not to do it! I am sooo amazed that you were able to manage all the steps with your kitchen torn up. The peach and chocolate ice creams together must be delcious!

  • Seattle Pastry Girl
    6 years ago

    Deeba this looks fantastic ! And not only does it look sooo good to eat your photos are gorgeous ! Great job.

  • Shirley @ Kokken69
    6 years ago

    Hi Deeba,I am so happy to have you drop by. Yours is among the first blogs I used to frequent when I started blogging a year ago and have always admired your lovely photos. The ice-cream swiss roll looks wonderful- I must try to attempt this though I do fear the ice-cream melting on me… and the quote is so true… it is because we do not dare that they are difficult.

  • faithy, the baker
    6 years ago

    Wow..this looks not just so pretty but also looks so delicious! I wish i could have a slice! Please pass a slice over..lol! And as always, gorgeous photographs and food styling!

  • bakingit
    6 years ago

    Wow that looks brilliant! Well done on the challenge!

  • Chetana Suvarna Ganatra
    6 years ago

    Awesome Deeba.
    Considering te soaring heat u still managed to mk dis wonderful dessert is just amazing. Love ur tempting pics as always…
    And all those stone fruits ur displaying since few posts is just making me crave for it rite now. However I saw few cherries here n thr in te market…think don't hv to wait for long.

  • Carrie Zinnecker
    6 years ago

    Beautiful job! I love the chocolate and vanilla cake rolls.

  • Renata
    6 years ago

    Gorgeous! It always looks like you add some magic to everything you do. Perfectly done, despite the weather… BRAVO!!!

  • Swee san
    6 years ago

    Very nicely done 🙂 the swiss rolls are all the same size!! I'm glag it's raining here today, hence it's not as hot as it usually is!! fingers crossed my cake comes out from the mould :O

  • Nags
    6 years ago

    that's one gorgeous dessert!

  • Sanjeeta kk
    6 years ago

    Lovely cloicks and superb presentation, Videe. Love the way you write and set your posts. Best wishes.

  • Aparna
    6 years ago

    I knew you'd conquer this challenge in your own particular style and you've done it.

    Like your new look here, too.

  • Cakelaw
    6 years ago

    Hi Deeba, love your black and white icecream bombe – perfect!

  • Poires au Chocolat
    6 years ago

    Looks lovely – I love the way you've used two types of swiss roll for the outside. Very neat!

  • sunita
    6 years ago

    Glad you could join in, your bombe looks beautiful.

  • emily S
    6 years ago

    You are incredible! This is a work of art! Love it and it sounds just like an undertaking I'd attempt, although not as well I expect : ) Thanks for sharing : ))

  • Arundathi
    6 years ago

    looks gorgeous!

  • shelley c.
    6 years ago

    I am so glad that you chose to participate, because or else we would have been deprived of that beautiful creation! What beautiful work you did. And now I am craving peach ice cream… 🙂 Amazing job.

  • shaz
    6 years ago

    Bravo Daring Deeba! The result is absolutely magnificent, and of course, the photos are stunning. Way to go 🙂

  • Anda
    6 years ago

    Lovely!. I think by the end of this day I will die from overdrooling because I want to see every single challenge out there due to the affair ice cream and I are having 🙂

  • pigpigscorner
    6 years ago

    Well done! The cake looks awesome!

  • Lorraine @ Not Quite Nigella
    6 years ago

    Gorgeous contrasting shades Deeba! I knew you'd do a brilliant job and you did! 😀

  • penny aka jeroxie
    6 years ago

    What a great cake! Awesome… I need to conquer a swiss roll. 🙂

  • Cecilia
    6 years ago

    What a beautiful ice cream bombe! I so love peach ice cream, it is my favorite to make during the summer months when peaches are juicy and flavorful. I can't imagine how delicious it was paired with chocolate ice cream!

  • Yasmeen
    6 years ago

    Perfect rolls and the stone fruits are simply fantastic in ice creams,I've been making a lot too this season 😀

  • sadaf
    6 years ago

    hi deeba,
    it looks beautifull love the idea to use two colors of swiss rolls and fruit chunks. I hope it tastes scrumptious.

  • Umm Mymoonah
    6 years ago

    Wow! Beautifully layered cake, looks very good. Thank you so much for visiting my blog and leaving your sweet comments:-)

  • Susan from Food Blogga
    6 years ago

    Oh, I love your creative intermingling of the two colors of cake. That is just gorgeous, Deeba!

  • shayma
    6 years ago

    you are so amazing, Deebz. love this and love all the photos and the cherries galore. muah, shayma

  • Zita
    6 years ago

    Deeba… you always amaze me… beautiful pics…low fat ice cream it's just what I need 🙂

  • Barbara Bakes
    6 years ago

    I was taken back a bit by the amount of cream in the recipe too. Your option to add fruit and lighten it up was brilliant. I also agree that the cake roll would have been enough by itself. Of course, that didn't stop me from devouring it. A beautiful post as always.

  • Denise@There's a Newf in My Soup!
    6 years ago

    Gorgeous, as always.

  • Jeanne
    6 years ago

    I'm so happy that you decided to complete the challenge – it's a masterpiece! Peach ice cream sounds divine, and cherries are one of my favorite summer fruits. Excellent work on this challenge!

  • Magdalena
    6 years ago

    To succeed with complicated pastry preparations is an art; much more than "plain" cooking ! You know ho to do this – congratulations!

  • Kristina
    6 years ago

    Beautiful photos! I love the idea of using stone fruit, and I'd love to learn more about it. Selfishly, I'm glad you decided to go through with this month's challenge so I could read your entry, and I'm glad you're glad, too. 🙂

  • Spice
    6 years ago

    So nicely done….love the black & white look u gave to the cake..

  • Linda V
    6 years ago

    Your swill rolls look so beautiful and the finished product was gorgeous.

  • n33ma
    6 years ago

    Thats simply beautiful.

  • Megan
    6 years ago

    I love the two different flavored rolls and I think I could eat the whole thing!

  • Xiaolu
    6 years ago

    Love the contrast of the alternating colors/flavors of cake. Great job with this challenge, Deeba!

  • crumbsoflove
    6 years ago

    Since I am nursing my mother back to health right now in New York,
    I had to make the ice cream without a mixer. I didn't realize you could make a low-fat version!! I thought you needed all of the fat to help with the ice crystals. All of that heavy cream made my hips buldge at the mere thought of it. I am planning on giving the remainder of mine away top friends. Thanks for the low fat recipe

  • suma
    6 years ago

    Looks super inviting!! would love to dig in !!

  • suma
    6 years ago

    And You did this in the midst of a kitchen renovation!! U amaze me lady!!

  • Susan and Abraham
    6 years ago

    ananda… how can i not say that looking at this recipe and photos…

  • Sue
    6 years ago

    Wow, Your Swiss rolls could not be any more perfect! Your ice cream cake turned out utterly gorgeous!
    Your peach ice cream sounds wonderful, Deeba!

  • anchan
    6 years ago

    Gorgeous – both your bombe and your post! The colours are simply beautiful, oh I have so much to learn! And you've reminded me what I could do with the 10 egg whites sitting in the fridge – my DB macaroon challenge failed dismally, so I am inspired to try again 🙂 xxx

  • ex display kitchens
    6 years ago

    wow, there is a complete bakery in this post, with my most favorite cakes. Chocolate tastes so good with every other flavor and specially with vanilla. will try these recipes soon.

  • Nachiketa
    6 years ago

    Totally fantastic….. Just love what you've done with this challenge despite all the hammering in the kitchen….

    Am droooooooooling all over the keyboard…

    Daring Baker – Swiss Swirl Icecream Cake

    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  • nikki
    6 years ago

    Stunning, Deeba! In the midst of chaos you created this exquisite cake. Amazing.

  • Coffeebeans
    6 years ago

    Congratulations, it looks amazing!

  • Jeanne @ CookSister!
    6 years ago

    Oh Deeba, I stand in awe!! I'm not sure I woud get past the first step (in fact I spent a large part of the weekend reminding Meeta that I am neither a baker, nor particularly daring, hahaha!). Love that you used up your surfeit of peaches in ice cream, and wish you could e-mail me some of that bombe…

  • theUngourmet
    6 years ago

    These rolls are absolutely beautiful! I could eat some for my breakfast right now with a nice cup of coffee.

    Love your new design too!

  • Bhargavi Maremanda
    6 years ago

    Love your creation! Pictures are beautiful 🙂

  • grace
    6 years ago

    look at you! this is masterfully impressive. i'm floored by the effort and time you put into this, and the results are breathtaking!!

  • Helene
    6 years ago

    You put a lot of work into this dessert. Result is fabulous. Wish I could eat a piece with you 🙂

  • Gloria
    6 years ago

    Dear DEeba these look absolutely beauty! huggs!! xoxoxox gloria

  • bake in paris
    6 years ago

    Such beautiful combination of vanilla and chocolate swiss rolls… great presentation and wonderful shots 🙂

    Sawadee from bangkok,

  • Monika
    6 years ago

    I'm so glad you decided to participate. I had the same dilemma, but now I'm really glad I made this cake. I love flavors you used, they seem so fresh and light. Beautiful!

    Best wishes,

  • poonam,,,
    6 years ago

    So glad you decided to this challenge cuz its lovely. Great pics,,as usual 🙂

  • Eliana
    6 years ago

    Absolutely gorgeous 🙂

  • Gera @ Sweets Foods Blog
    6 years ago

    Fabulous cake Deeba and great host Sunita!!
    The pictures are awesome and the peach ice cream inside with chocolate is a magnificent combination 🙂

    All the best,


  • Marcellina
    6 years ago

    Wow, I love the alternate choc and vanilla swiss rolls! Your bomb looks "the bomb"! I can just imagine that your children would have love that beautiful chocolatey icecream! Wonderful pics, as usual!

  • Happy Cook
    6 years ago

    I loved doing this DB too, but i cheated a bit by not doing the bomb. Yours looks beautifyul and yumm. I love making swiss rolls too.

    6 years ago

    Lot of steps but the final product is worth taking all those pain. Wonderful challenge….

  • Kamalika
    6 years ago

    Hi Deeba, Thanks for visiting my blog and leaving behind the appreciation.Pls do visit again… I too visited your blog yesterday, but left it with out any mark, as the visit was very limited to know a blog…bookmarked your site to visit again…..You have a grt blog with mouthwatering dishes….will keep on checking the recipes one by one…will be in touch with you…..Have a nice day…

  • Hannah
    6 years ago

    Wow! This would have been an incredible dessert as is, but your use of two different colored roll cakes just makes for one seriously show-stopping ice cream bombe. Very inspiring work. 🙂

  • Grapefruit
    6 years ago

    Simply beautiful!
    And I love the new look of your blog!

  • Avanika [YumsiliciousBakes]
    6 years ago

    Love the two-toned look!! Yum 🙂

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