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Chocolate Ice Cream Roll
Cooking the thin chocolate sponge right in the Crystal Pop keeps the whole process to just a couple of minutes in the microwave. Rolled around slightly softened strawberry ice cream on the silicone sheet, it slices into neat spirals.
- Total time
- 23 min
- Prep
- 5 min
- Cook
- 3 min
- Rest
- 15 min
Ingredients
Method
Melt the butter in a large Tupperware Crystal Pop container in the microwave for a few seconds.
Move the melted butter to a mixing bowl, add the sugar and stir with a silicone spatula until combined. Beat in the egg, milk and vanilla, then fold in the flour mixed with the cocoa in batches.
Spread the batter across the base of the large Crystal Pop container with the silicone spatula. Close the lid with the vent open and microwave for about 2 1/2 minutes at full power, then remove the seal and microwave for 30 seconds more.
Turn the sponge out onto a Tupperware silicone baking sheet and let it cool there.
Lay the slightly softened ice cream scoops along the sponge and spread them across the whole surface, then roll it up using the silicone sheet to guide it.
Dust with powdered sugar before serving.
