Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan and line with baking paper.

Step 2

Place sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment and beat for 4-5 minutes until pale and frothy.

Step 3

Meanwhile, sift flour and cocoa together into a large bowl. Gently fold flour mixture into the sugar mixture until combined. Pour into the prepared pan, gently spreading to the edges and smoothing the surface with the back of a spoon. Bake for 8-10 minutes until dry and springy to the touch.

Step 4

Meanwhile, place a piece of baking paper on a work surface and dust with extra sugar. Carefully turn the hot cake onto the prepared paper and peel back the top layer of baking paper.

Step 5

Using the paper as a guide, roll hot cake in the paper. Set aside for 30-40 minutes to cool completely. Meanwhile, remove ice-cream from the freezer and set aside for 10-15 minutes to soften slightly.

Step 6

Place a large piece of foil on a work surface. Carefully unroll sponge on the foil. Spoon ice cream over three-quarters of the sponge, spreading evenly. Roll the sponge to enclose the ice cream, then enclose in the foil. Place in the freezer for 4-6 hours until firm.

Step 7

Remove choc-mint cream roll from the freezer 5-10 minutes before serving. Slice and serve.