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Preheat your oven to 200ºC/gas mark 6. Line a Swiss Roll tin of approximately 8 x 12 inches with baking parchment, leaving a little extra parchment sticking out each end of the tin which you can ...

Heat the blueberries in a saucepan with the jam. Cool. Make the ice cream into a sausage shape the same length as your Swiss Roll tin, wrap it in parchment and place back into the freezer until ...

Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil. Put the ice cream in a large bowl ...

Cut the Swiss rolls into 1cm/½in slices ... Use a pastry brush to dab the sponge with the alcohol. Spoon the ice cream into the lined bowl, squidging it down so that it is completely full.