Perfectly Imperfect Chocolate Ice-cream ‘Scroll’ (Grain Free, Nut Free, Dairy Free option)

Chocolate Roll

Chocolate Scroll served with whipped cream (coconut cream topping for dairy free) and fresh blueberries. (Yummier than it looks!)

The original recipe can be found here at Primally Inspired. The recipe has been altered to suit the Thermomix. The ice cream is based on the ‘Quick Blueberry Ice Cream’ recipe in the EDC.

Chocolate Roll:

4 eggs

1/2 cup coconut flour

1/3 cup coconut oil

1 cup liquid (I used milk – you could use coconut milk)

1/3 cup raw cacao

¼ cup pure raw honey

1 tsp pure vanilla extract

1 heaping tsp baking powder

¼ tsp salt


Mix all ingredients for approx 6 sec, Sp 3. (Scrape down and remix if necessary) I find it best not to overmix or play with coconut flour batters to much. They thicken up really quickly!

Pour onto a tray lined with baking paper (and lightly oiled with extra coconut oil) and bake in a moderate oven (check from 15 minutes, cake should be just cooked through so it is light and springy)

Freshly baked (still looks quite nice at this stage ;) )

    Freshly baked (still looks quite nice at this stage 😉 )


Cool slightly and roll up firmly with baking paper. Allow to cool.

Rolled and cooling

Rolled and cooling

‘Cheats’ Ice-Cream: (shhhhh!)

100g coconut sugar

350g frozen organic berries of choice

500g frozen (in ice cube trays) organic coconut cream (I used approx 300g coconut cream, 200g pure jersey cream)


Whizz sugar for up to a minute, Sp9 until it is as fine as possible. Add half of berries and frozen cream and process – gradually increasing speed and using the spatula to help incorporate it all (as you would for sorbet). Add remaining berries and cream and continue to process until smooth. (I used extra cream to help it incorporate and to make sure the texture was spreadable)

Tastes delicious on its own!

Tastes delicious on its own!

Unroll chocolate log and spread ice cream over the base. Re-roll firmly (trying NOT to let it all fall to bits like mine did!!!) and wrap in clingfilm tightly. Freeze.

Remove from freezer approx 10 minutes before you want to serve. Enjoy!

Next time I will use the roasting idea for the strawberries – mentioned in Primally Inspired’s recipe. (Sounds amazing!!) I would also unroll the cake a little earlier and not allow it to cool quite as much as I did in an effort to reduce the amount of cracking.

Even though it fell to pieces (*read – looked like a total train-wreck!!!!) after rolling, I managed to scoop it up into the cling wrap and it froze into a kind of conglomeration of cake-ey, ice-cream-ey goodness. Not really a scroll, but a really yummy dessert!

Let me know if you give it a try 😀

Ready to cut


2 thoughts on “Perfectly Imperfect Chocolate Ice-cream ‘Scroll’ (Grain Free, Nut Free, Dairy Free option)

  1. Pingback: A Healthy, Wholefood Christmas - Recipes, Ideas and a Giveaway - Natural New Age Mum

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