Here’s a super duper special treat for your freezer. Vanilla ice cream rolled into a homemade swiss roll gives lunch or dinner a refreshing finale.

Serves: 6-8 Prep. time: 30′ Cooks in: 15′ Ready in: 45′


For the swiss roll
4 eggs
125 g sugar
70 g butter, melted, at room temperature
130 g all-purpose flour, sifted

For the filling
400 g vanilla ice cream
200 g melon, finely chopped
icing sugar

Step 1
Preheat oven at 180οC. Line a 25×35 cm baking tin with non-stick baking parchment.

Step 2
Beat eggs with sugar in the bowl of your stand mixer until white and fluffy. Add melted butter in batches allowing to incorporate.

Step 3
Stop the mixer and incorporate flour in batches using a spatula. Transfer in the baking tin and bake for 15 minutes. Take out of the oven and turn the roll upside down on a clean tea towel, discarding baking parchment carefully. Allow to cool completely.

Step 4
Allow the ice cream to come at room temperature and become spreadable, for 15-20 minutes. Spread it on the cake. Sprinkle with melon and roll it carefully. Cover with membrane and freeze for 3-4 hours.

Step 5
To serve, remove membrane, sprinkle with icing sugar and garnish if you wish with slices of melon or little balls.

Photo – Food styling: Antonia Kati – Props styling: Mary Deligiorgi – Food styling assistant: Antigoni Stratilati

Και η συνταγή στα ελληνικά: Κορμός παγωτού με πεπόνι