Combining two of the recipes that we have given you in this article, you will be able to make a version of the “low carb” chocolate roll filled with homemade coconut ice cream.
The secret so that the sponge cake does not break will be to roll it up when it is cold, always using a rectangle of plastic film to roll it up. Also, the coconut ice cream should not be completely frozen and hard, since we need to spread it on 3/4 of the surface of the cake.
It is then wrapped in plastic and frozen for a few more hours. Before serving, you can cover it with a mixture of coconut cream and grated coconut. It’s just delicious.
