Have you been wondering how to make rolled ice cream? We are going to make ice cream rolls using just 5 ingredients with no churning required! You can make just about any flavor you love in a little over 1 hour, including the chilling time!
Normally the kids and I make some sort of ice cream every summer, including the time we made Mac and Cheese ice cream. I know, if you haven’t seen the trend, you may be a little on the fence, but give it a try! No churn ice cream is my favorite to make because you really don’t need any fancy tools and you can make it on the fly.
I’m using fresh strawberries for the rolled ice cream. If you have extra, don’t let them go to waste! Instead, make a batch of mouthwatering strawberry scones, use them for garnish on a strawberry poke cake, or whip up a strawberry cheesecake trifle.
- Kids love the way it looks and tastes!
- No fancy equipment needed.
- Can make any flavor using the same technique and base ingredients.
- The prep work is quick and easy.
- A fun and delicious summertime sweet treat.
What Ingredients do I Need for Homemade Rolled Ice Cream?
- heavy whipping cream
- sweetened, condensed milk
- sea salt
- pure vanilla extract
- fresh strawberries
Before You Start: Place a rimmed sheet pan in the freezer so that it is sitting level for at least 15 minutes before starting to make the ice cream.
How to Make Rolled Ice Cream at Home
PREP: Whisk together the heavy cream, condensed milk, salt, and vanilla. Add the strawberries to a food process and pulse until smooth. Place the ice cream base in the process with the pureed strawberries and blend until creamy.
FREEZE: Pour the ice cream mixture onto the pan that you froze earlier. Use a spatula to spread the layer so it’s very thin. Freeze for 2-3 hours or until it’s solid.
ROLL: Use a wide metal spatula to lift the ice cream at the edge of the pan and glide across to form the rolls. Place the rolls in an ice cream bowl or cup for serving.
- Because this is no churn ice cream, we get the sweetness from the condensed milk which is why we don’t need milk and sugar.
- Rolled ice cream is softer than traditional, so work quickly to serve to place in the freezer until you are ready.
- To make vanilla rolled ice cream: Use only ½ cup of sweetened condensed milk and omit the strawberries.
- If the ice cream will not roll and is melting you need to adjust the mixture by adding more heavy cream or use less condensed milk.
- If it breaks instead of rolling up you need more sweetened condensed milk.
- Different brands of sweetened condensed milk may make a difference.
- To adjust the portions, leave the sheet pan on the counter for a few minutes to soften, then scrape and pour the mixture back into a bowl, adjust ingredients and try again.
- Store the the base mixture in the fridge between pours.
- I preferred using quarter sheet pans and doing smaller batches at a time, however, you can use any pan you may have.
- Keep your bowl and scraper cold until you are ready to roll.
- Turning your freezer down 5 degrees will helo the ice cream to set faster.
- Some people use a paint scraper if they don’t have one they use in the kitchen.
The rolled ice cream trend started in Thailand (in 2009) and is also called stir-fried ice cream. While it tastes like traditional ice cream, it’s much cooler than scooping and you can add in almost any topping imaginable!
- Mint Chocolate Chip – use up to 1 teaspoon of mint extract. Sprinkle the mini chocolate chips on top of the ice cream once it’s on the baking sheet and gently fold then in.
- Cookies and Cream – Add crushed oreo cookies to the food processor or fold them in after the ice cream is poured on the sheet. Some choose to add a drizzle of caramel or chocolate syrup for more flavor.
- Cookie Dough – Fold in the chunks before freezing.
- Candy – Chop candy like Snickers, Reeses, or an Almond Joy and sprinkle over the ice cream before freezing.
- Toppings: When you are ready to served add a dollop of whipped cream, sprinkles, cherries, sundae sauces, nuts, or other crushed candies.
I make the ice cream base with heavy cream and milk, just like the traditional version. The real difference is that we serve it in thin layers that are scraped off a cold surface, giving it the rolled look.
You can freeze them for up to 1 month when they are covered tightly or placed in an airtight container.
How to Make Rolled Ice Cream
- 2 cups heavy whipping cream
- ⅔ cup sweetened condensed milk
- ¼ teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 quart fresh strawberries rinsed and hulled
- Prior to preparing the ingredients, place a full size sheet pan with rimmed edges into the freezer. Be sure there is ample space for the sheet pan to set level. Allow the pan to chill in the freezer for at least 15 minutes up to several hours in advance.
- Whisk together all of the ingredients in a large bowl. For strawberry ice cream, pulse or blend the ingredients, including the fresh strawberries, in a food processor or blender. The more you blend the mixture, the smoother the finished ice cream will be.
- Pour the mixture into the prepped pan. Use a large icing spatula to spread the cream mixture evenly across the entire bottom of the sheet pan, into a thin smooth layer. The layer should be quite thin, about ⅛” thick, even thinner if you can manage.
- Freeze for at least 2-3 hours, until the ice cream is solid.
- Working quickly with a 3” wide straight spatula – gently lift the edge of the ice cream and then glide your spatula across the sheet pan to make rolls of ice cream. Transfer the rolls into a paper cup or bowl for serving.