Jamie starts his arctic roll by breaking 3 fresh eggs into his kitchen aid artisan food mixer along with 100g of golden caster sugar, which he then whisks together until the mixture is nice and smooth in consistency.
Jamie then folds in 75g of plain white flour, being careful not to lose the air that has been added while whisking.
He then spoons half the mixture into a greased and lined baking tray (approximately 20cm X 30cm), in four separate blobs leaving spaces between each one.
Jamie sieves 1 heaped teaspoon of quality cocoa powder into the remaining mixture, gently folding it in.
He then spoons the mixture into the baking tray, filling the gaps.
Jamie runs the handle of a spoon through the mixture to create a marble effect before placing it in a preheated oven for 12 - 15 minutes at 180C.
Jamie then takes a large rectangle of grease proof paper and rubs it with a knob of butter, he sprinkles this with a little sugar and flips his cooked sponge out on top.
Now that the bottom of the sponge is exposed Jamie peels off the grease proof paper. This means that when the sponge is rolled, the nicest side will be visible.
While the sponge is still warm Jamie rolls it up grease proof paper and all, and leaves to cool for half an hour. Don't worry that the paper is inside the rolled up sponge, this is just to help form the shape for later.
When the sponge has cooled Jamie unrolls it until flat and spread on two tablespoons of strawberry jam, and dots small spoonfuls of chocolate and vanilla ice cream randomly over the top.
Before rolling everything together, Jamie takes a crunchy bar in its packet and smashes it to form crumbs. Sprinkling the crunchy bar over the top, Jamie is then ready to roll it up which he does with the help of the grease proof paper.
Jamie places his arctic roll in the freezer for around 3 hours until hard.