Scoop the ice cream onto an A3-sized sheet of baking paper. Roll the paper over to create a sausage shape from the ice cream. Wrap the paper around it and twist the ends so it looks like a Christmas cracker. Place in the freezer for 2 hrs. Meanwhile preheat the oven to 190°C/gas mark 5, and grease and line a 33cm Swiss roll tin. Whisk the eggs and sugar in a large bowl with an electric whisk for 3 mins, until thickened, bubbly and creamy. Sift in the flour and fold into the mixture thoroughly. Pour into the Swiss roll tin. Bake for 12 mins until the sponge springs up when pressed lightly. Allow to cool completely in the tin. Place the sponge on a sheet of cling film, then peel off the baking paper. Place the jam in a small dish and warm for 30 seconds in the microwave. Mix in the blackberries. Spread the sponge with the jam and fruit mix. Remove the baking paper from the ice cream log and place it on the sponge at one of the short ends. Using the cling film, roll the sponge around the ice cream until the two ends of the sponge meet and the ice cream is completely covered. Wrap the cling film tightly around the Arctic Roll and freeze for 30 mins. Serve dusted with icing sugar.
Serves 10 400ml no-churn blackberry ripple ice cream 4 eggs 120g caster sugar 120g self-raising flour 200g blackberry jam 100g blackberries icing sugar to dust