Rolled Ice Cream

Rolled Ice Cream isn’t just a dessert — it’s a performance on a plate. With its swirled curls of creamy goodness and a fun, customizable twist, this treat brings excitement to your tastebuds and your kitchen. Smooth, cold, and endlessly adaptable, each roll melts in your mouth with sweet satisfaction. Whether you’re making it for kids or impressing your party guests, this recipe is as delightful to make as it is to eat.

Behind the Recipe

The first time I saw rolled ice cream being made was at a night market — the chef poured a milky base onto a frozen metal plate, chopped in fresh fruit, and scraped it into perfect curls. I was hooked. I started making it at home, and with a few simple tricks and a cold surface, you can recreate the magic too. Now, it’s become a summer favorite and a guaranteed smile-maker in my house.

Recipe Origin or Trivia

Also known as “stir-fried ice cream,” rolled ice cream originated in Thailand in the early 2010s and quickly spread worldwide. Its appeal lies in the theater of the technique: watching liquid ice cream turn solid and then get scraped into tight, beautiful rolls. It’s usually made on a cold plate, but don’t worry — with a little planning, you can create your own frozen surface at home.

Why You’ll Love Rolled Ice Cream

This is not just dessert — it’s an edible experience! Here’s why rolled ice cream will become your new obsession:

Versatile: Choose your own mix-ins, flavors, and toppings.

Budget-Friendly: Made from basic pantry and fridge ingredients.

Quick and Easy: Just blend, freeze, and roll.

Customizable: Make it fruity, chocolatey, nutty, or vegan.

Crowd-Pleasing: Kids and adults alike love the novelty.

Make-Ahead Friendly: Prepare the base in advance and freeze until ready.

Great for Leftovers: Store rolls or re-freeze base for future batches.

Chef’s Pro Tips for Perfect Results

Master the art of rolled ice cream with these helpful tips:

1. Freeze your tray overnight: It must be ultra-cold to set the cream quickly.
2. Use heavy cream: The higher fat content gives the ice cream its smooth, creamy texture.
3. Spread thin, roll fast: Once it starts to freeze, work quickly before it hardens too much.
4. Chop mix-ins finely: They blend better into the base and make rolling easier.
5. Use a metal scraper or spatula: It helps lift and curl the rolls cleanly.

Kitchen Tools You’ll Need

To bring this street-style dessert home, you’ll need just a few items:

Sheet Pan or Flat Tray: Metal works best — freeze it overnight.

Spatula or Paint Scraper: For rolling the ice cream.

Mixing Bowl: To combine your ice cream base.

Freezer: For prepping and hardening your tray.

Measuring Cups: To get the ratios just right.

Ingredients in Rolled Ice Cream

The base is creamy and neutral — perfect for mixing in your favorite flavors and textures.

1. Heavy Cream: 1 cup – Adds rich, creamy texture and helps it freeze smoothly.
2. Sweetened Condensed Milk: 1/2 cup – Sweetens and thickens the base without needing extra sugar.
3. Vanilla Extract: 1 teaspoon – For that classic ice cream flavor base.
4. Mix-ins of Choice: 1/4 cup – Think strawberries, Oreos, peanut butter cups, or chocolate chips.
5. Toppings of Choice: As desired – Whipped cream, fruit, cookies, candy, or sauces.

Ingredient Substitutions

Rolled ice cream is as flexible as your cravings. Try these swaps:

Heavy Cream: Use full-fat coconut milk for a dairy-free version.

Condensed Milk: Try sweetened oat or condensed coconut milk.

Vanilla Extract: Use almond, mint, or coconut extract for variety.

Mix-ins: Anything soft and flavorful works — brownies, banana, graham crackers, etc.

Ingredient Spotlight

Sweetened Condensed Milk: This pantry hero adds body, sweetness, and a smooth texture. It prevents icy crystals from forming and makes scooping (or rolling) a dream.

Heavy Cream: The secret behind that rich and satisfying mouthfeel — it freezes quickly and holds shape while staying soft enough to roll.

Instructions for Making Rolled Ice Cream

Here’s how to turn your freezer and a tray into your own personal ice cream cart:

1. Preheat Your Equipment:
   Place a clean metal sheet pan or flat tray in your freezer overnight. It should be completely frozen when you begin.
2. Combine Ingredients:
   In a mixing bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until smooth.
3. Prepare Your Cooking Vessel:
   Pour a thin layer of the mixture onto your frozen tray. Chop in your mix-ins (like strawberries or cookies) right on the tray.
4. Assemble the Dish:
   Use the spatula to spread everything out into a thin, even layer. Freeze for 2 hours or until firm and icy on top.
5. Cook to Perfection:
   Once fully frozen, use your spatula to scrape the ice cream into rolls. Start at the edge and push firmly to form tight spirals.
6. Finishing Touches:
   Place rolls into a serving cup. Work quickly so they don’t melt while assembling.
7. Serve and Enjoy:
   Top with whipped cream, chopped fruit, sauces, or candy — and dig in immediately!

Texture & Flavor Secrets

Rolled ice cream is unique because of its delicate, airy texture. Freezing the mixture thinly means it forms smooth sheets without large ice crystals. Each roll is creamy but firm, and the chopped mix-ins add texture pops with every bite — chewy, crunchy, or fruity depending on what you use.

Cooking Tips & Tricks

Roll like a pro with these extra pointers:

• Use two spatulas if one isn’t strong enough to curl tightly.
• Don’t overmix the base — it should be smooth but not frothy.
• Work in a cool room or over ice packs to keep things from melting.

What to Avoid

Rolled ice cream is easy to get right, but here’s what to watch for:

• Don’t skip freezing the tray overnight. It won’t set properly otherwise.
• Avoid thick layers — they’re harder to roll and won’t freeze evenly.
• Don’t overload with toppings or mix-ins. It makes rolling messy.

Nutrition Facts

Servings: 2
Calories per serving: 340

Note: These are approximate values and vary by mix-ins and toppings.

Preparation Time

Prep Time: 10 minutes
Freeze Time: 2 hours
Total Time: 2 hours 10 minutes

Make-Ahead and Storage Tips

You can prep the base up to 3 days in advance and store it in the fridge. The tray should stay in the freezer until ready to use. Rolls are best served fresh, but you can freeze them for up to 1 week in an airtight container — just know the texture softens slightly after freezing and thawing.

How to Serve Rolled Ice Cream

Serve in cups or bowls with fun toppings — whipped cream, chocolate drizzle, fresh fruit, crushed cookies, or sprinkles. You can even set up a rolled ice cream bar where everyone picks their own mix-ins and toppings for a DIY dessert station.

Creative Leftover Transformations

Leftover base? Don’t waste it!

• Freeze in popsicle molds for creamy pops.
• Layer into a parfait with fruit and granola.
• Use as a milkshake base — just blend with milk and ice.

Additional Tips

• Store your scraper in the freezer with the tray for better rolling.
• Mix in nut butters, flavored syrups, or jam swirls for creative variations.
• Use a silicone spatula for easier cleanup.

Make It a Showstopper

Presentation is key. Stack your rolls upright in the cup, swirl on whipped cream, and crown it with a colorful garnish — a cookie, candy, or fresh berry. Add a drizzle of chocolate or caramel for extra drama. It’s Instagram-ready in seconds!

Variations to Try

• Strawberries & Cream: Fresh berries mixed in and whipped cream topping.
• Cookies & Cream: Crushed Oreos blended into the base.
• Chocolate Hazelnut: Nutella as a swirl and hazelnut pieces on top.
• Tropical Paradise: Mango and coconut with toasted coconut flakes.
• Matcha Magic: Add matcha powder to the base with white chocolate chips.

FAQ’s

Q1: Can I use milk instead of heavy cream?

Heavy cream gives better texture, but whole milk can work for a lighter version.

Q2: What kind of tray should I use?

A metal sheet pan or stainless steel tray works best. Avoid glass or plastic.

Q3: How do I get tight rolls?

Make sure your base is thin and completely frozen, and push firmly with a spatula.

Q4: Can I use a cold stone or marble slab?

Yes, if it’s frozen solid — it needs to stay below freezing to work properly.

Q5: Can I make this dairy-free?

Yes, use coconut milk and condensed coconut milk instead of cream and sweetened milk.

Q6: Can I make this in advance?

You can prep the base ahead, but rolls are best made and served fresh.

Q7: What’s the best mix-in for kids?

Oreos, sprinkles, mini chocolate chips, or gummy candies are always a hit.

Q8: Do I need a special machine?

Nope! Just a frozen tray, spatula, and freezer will do the trick.

Q9: Can I use fruit puree instead of fresh fruit?

Yes, but don’t add too much liquid or the texture might get icy.

Q10: What’s the best way to clean up?

Warm water and a silicone spatula make cleanup easy — and lick the leftovers!

Conclusion

Rolled Ice Cream is more than a sweet treat — it’s a mini event you can create in your own kitchen. With a rich, creamy base and endless flavor combos, it’s fun to make, beautiful to serve, and absolutely delicious to devour. This one’s a total game-changer — let your creativity roll!

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