Bolo De Rolo With Milk & Honey Ice Cream Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line a 13x9-inch rimmed baking sheet (or a half-sheet pan) with parchment paper and lightly butter the parchment.

Separate and whip eggs

Separate the 6 large eggs into yolks and whites. In a large mixing bowl, whisk the yolks with 1/2 cup of the granulated sugar until pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with a mixer). Stir in the melted butter, milk and vanilla until combined.

Sift and fold flour

Sift the 1 cup all-purpose flour and 1 tsp salt over the yolk mixture. Gently fold the flour in until just combined; avoid overmixing to keep the batter light.

Whip egg whites

In a separate clean bowl, beat the 6 egg whites with the remaining 1/2 cup granulated sugar to medium-stiff peaks. The whites should hold a point but remain glossy.

Combine batter

Fold one-third of the whipped egg whites into the yolk-flour mixture to loosen it, then gently fold in the remaining whites in two additions until homogenous and airy.

Bake thin sponge

Spread the batter as thin and evenly as possible on the prepared pan, smoothing with an offset spatula to the edges. Bake for 8–10 minutes, or until the sponge is set, springs back gently, and is very lightly golden (avoid over-browning).

Release sponge

While the sponge bakes, lay a clean kitchen towel on a flat surface and dust with a little powdered sugar or lightly butter a second sheet of parchment. When the sponge is done, immediately invert the hot sponge onto the towel (or second parchment), peel off the top parchment, and brush the exposed sponge lightly with 1 tablespoon melted butter to keep it pliable.

Thin and spread guava filling

In a small saucepan, gently heat the guava paste with 2 tablespoons water over low heat, stirring until it melts and becomes a spreadable consistency. If necessary, mash with a fork or use an immersion blender for a smooth, slightly thick but spreadable jam-like texture. Let cool briefly so it's warm but not hot.

Roll with filling

While the sponge is still warm and pliable, trim any uneven edges to create a straight rectangle. Using the towel to help, spread a thin, even layer of the warm guava filling over the entire surface, leaving a 1/4-inch border on one short edge. Starting from the opposite short edge, roll the sponge tightly but gently into a compact log (like a jelly roll), using the towel to help lift and guide. Place the roll seam-side down on a wire rack and allow to cool and set for at least 30 minutes. Brush with remaining 1 tablespoon melted butter once cooled if desired.

Mix base

In a medium bowl, whisk together the 14 oz sweetened condensed milk, 1 cup whole milk, 6 tablespoons honey, 1 teaspoon vanilla, and 1 teaspoon salt until smooth and fully combined.

Whip cream

In a chilled bowl, whip the 2 cups chilled heavy cream to soft-medium peaks. Do not overwhip; the cream should be thick but still spreadable.

Fold and freeze

Gently fold about one-quarter of the whipped cream into the condensed milk mixture to lighten it, then fold in the remaining cream until uniformly streak-free. Pour the mixture into a loaf pan or ice cream container, cover tightly with plastic wrap (pressing to minimize air) and freeze until firm, at least 6 hours or overnight.

Optional stirring (for smoother texture)

If you prefer a slightly softer, creamier no-churn texture, after 2–3 hours of freezing remove the container and stir vigorously with a fork or spatula to break ice crystals, then return to freeze until solid.

Slice bolo de rolo

Using a sharp serrated knife, trim the ends of the cooled roll and slice the bolo de rolo into 1/2-inch thick rounds. Wipe the knife between cuts to keep clean edges.

Plate

Place two or three slices per serving on plates. Add a scoop or quenelle of the milk & honey ice cream alongside the slices.

Garnish and serve

Dust lightly with powdered sugar if desired and sprinkle 1–2 teaspoons of toasted chopped pistachios or almonds over the ice cream for texture. Serve immediately so the ice cream is still creamy next to the sponge.