Learn how to make rolled ice cream using just 5 simple ingredients that is ready from start to finish in just over an hour without even leaving the house.
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. This may take a shorter amount of time for colder freezers or thinner ice cream layers.
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.
Notes
Storage:Keep in the freezer up to 1 month. Cover sheet pan tight with plastic wrap or form rolls and transfer to an airtight container.Scrape across the frozen ice cream layer at a diagonal if you're having trouble getting it to roll.If the ice cream is too soft, add more heavy cream to the mixture. If the ice cream is to stiff - icy and it breaks apart instead of rolling - add more sweetened, condensed milk.For plain vanilla rolled ice cream, use only ½ cup sweetened condensed milk per 2 cups heavy cream.