Rolled Ice Cream
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With over a decade of experience crafting
delicious ice cream treats, I’m confident that my vanilla rolled
ice cream recipe is the perfect starting point. Made with just four
simple ingredients, this recipe is incredibly versatile and can be
customized to your heart’s content. From fresh fruit to candy and
everything in between, you can top off your creation with whatever
you like. Give it a try today and let your imagination run
wild!
Why this recipe works
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As an expert with 10 years of industry
experience, I have the perfect recipe for homemade rolled ice
cream. All you need are a few simple ingredients and some basic
kitchen tools, like a sheet pan, whisk, and spatulas. I have tested
and perfected this recipe, so you can be sure you’ll get the best
results. To get started, first gather all of your ingredients and
preheat your oven to 350 degrees. Then, take a bowl and whisk
together the sugar, cream, and vanilla extract until it’s mixed and
smooth. Pour the mixture into the prepared sheet pan and bake it
for about 15 minutes. Once it’s done, let it cool before taking it
out and transferring it to a bowl. Finally, freeze the mixture
until it’s solid, then use a spatula to scrape it into rolls. Enjoy
your homemade rolled ice cream!
Rolled ice cream is very similar to no churn ice
creamI’m an experienced expert in the industry with over 10 years
of experience and I’m here to tell you about a unique way to enjoy
your favorite frozen dessert. It’s called soft serve ice cream and
it’s a creamy, delicious treat that has its sweetness from
sweetened condensed milk. Unlike traditional ice cream, this type
of frozen dessert doesn’t require any added sugar. Toppings and
add-ons make it even more enjoyable. Give it a try and you won’t be
disappointed!
Watch more videos on the same topic : How to
make Rolled Ice Cream AT HOME
Video Description
This was about 2 months ago but I never posted
it on here.
Ingredients you will need
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I’ve been in the industry for 10 years, and I’m
here to walk you through the steps of getting the right
measurements, ingredients, and instructions. To make it easier,
I’ve provided a printable version at the end of this post. So,
let’s get started! First, make sure you have all the necessary
items to complete your task. Measure out the ingredients and
double-check if everything is there. Then, follow the instructions
to the letter. Finally, once you’ve finished, you can refer to the
printable version for a review. With these steps, you should have
no trouble completing your project.
ICE CREAM
– The ratio of sweetened condensed milk to heavy cream is really
important, particularly when there are no additional mix-ins to
this vanilla ice cream. If you find that the ice cream is too soft
and won’t roll without melting into a puddle before you can get it
off the pan then you need to add more heavy cream (or less
sweetened condensed milk) to the mixture. If the ice cream is
brittle and breaks instead of rolls, you need a greater portion of
sweetened condensed milk. Different brands of sweetened condensed
milk may make a difference also. See the recipe card at the end of
this post for more information.
how to make rolled ice
cream
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These step by step photos and
instructions are here to help you visualize how to make this
recipe. You can Jump to RecipeAs a 10 year industry expert, I have
the printable version of this recipe that includes the precise
measurements and instructions. All you have to do is click the link
to get it. It doesn’t get any easier than that! I’m sure you’ll
have a great time making this dish, so don’t forget to take a photo
of the finished product and tag me on social media!
- Prior to preparing the ingredients, place a full-size sheet
panAs an experienced industry expert with a decade of experience
under my belt, I can assure you that when preparing a sheet pan for
baking, the most important thing is to get it cold. To do this, I
recommend placing the pan with its rimmed edges into the freezer.
Make sure you leave plenty of room around the pan so it can sit
level. Then, let the pan chill in the freezer for at least 15
minutes, but you can leave it in there for a few hours beforehand
if you’d like. - Whisk together all of the ingredients in a large
bowl.
- 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 1⁄8” 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.
Frequently Asked
Questions & Expert Tips
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ice cream and how long does it last?
For the past 10 years, I have been an
expert in the ice cream industry. I recommend storing rolled ice
cream in the freezer for a maximum of one month. To do this, wrap
the sheet pan tightly in plastic wrap, or form rolls and place them
in an airtight container. This will ensure the ice cream stays
fresh for the desired amount of time.
use?
As an experienced expert in the
industry, I have used a variety of metal pans to make my creations.
The key is to ensure that the pan has a rim. I recommend pouring in
only a small amount of your base mixture to create a thin, solid
layer, as thinner is better in this case. To help with this
process, store the remaining base mixture in the refrigerator
between pours to help keep it cool. I personally prefer using
quarter sheet pans and doing smaller batches. This makes it easier
to ensure that the layer is thin and solid throughout.
Serving Suggestions
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I have been crafting ice cream for a decade and
I know that rolled ice cream topped with a range of delights is the
ultimate treat. From fresh berries to mini marshmallows, pretzels
to cereals, and chocolate chips to chopped candy, you can mix and
match your toppings to create a unique flavor combination. And why
not take it up a notch with a few drizzles of syrups like
chocolate, caramel, raspberry, or strawberry? With so many options,
the possibilities are truly endless. Come up with your own
signature creation now!
As an expert in this field with over 10 years of
experience, I can confidently say that rolled ice cream melts
quickly, so it is paramount to work fast while making and
decorating it. To make it easier, I would suggest keeping the ice
cream in the freezer when it is not in use. Unfortunately, making
rolled ice cream can be tricky if you live in a hot or humid
environment or if the temperature indoors is not cool enough.
More Ice Cream Recipes
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I love to bake and cook and share my kitchen
experience with all of you! Remembering to come back each day can
be tough, that’s why I offer a convenient newsletter every time a
new recipe posts. Simply subscribe and start receiving your free
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- 2 cups
heavy whipping cream - 1/2 cup
sweetened condensed milk - 1/4
teaspoon sea salt - 1 1/2
teaspoons pure vanilla extract
-
Sheet pan
-
Whisk
-
RED : Basic Sticky Rice
Mixing bowls
-
3′ wide straight spatula
-
I am an expert with 10 years in the industry,
and I always start by putting a full size sheet pan with rimmed
edges into the freezer. It’s essential to make sure the pan can sit
level, and I recommend leaving it in there for at least 15 minutes,
but if I can, I’ll let it cool for several hours beforehand. -
Whisk together all of the ingredients in a large
bowl. -
I carefully pour the mixture into the prepared
pan, then use a large icing spatula to spread it out evenly. The
layer should be thin, around an eighth of an inch, or even thinner
if I can manage it. With 10 years of experience in the industry,
I’m an expert at ensuring the cream mixture is spread evenly and
thinly across the entire sheet pan for a level, smooth finish. -
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.
- As an experienced expert in the industry for the past 10 years,
I know that the ratio of sweetened condensed milk to heavy cream is
critical when making vanilla ice cream without other mix-ins. If
the ice cream is too soft and won’t roll, you need to add more
heavy cream or reduce the amount of sweetened condensed milk. On
the other hand, if the ice cream is brittle and breaks, you need
more sweetened condensed milk. Also, different brands of sweetened
condensed milk can make a difference. - As an expert with 10 years of industry experience, I understand
the importance of creating the perfect roll of ice cream. If your
roll is less than ideal, simply take the sheet pan out of the
freezer and let it soften for a few minutes. Then scrape or pour
the mixture back into a bowl, adjust the ingredients, and try
again. This simple technique will help you achieve the perfect roll
of ice cream every time. - As an experienced expert in this field, I can confidently
suggest that metal pans with a rim are the best option when it
comes to making ice cream rolls. However, the size of the pan is up
to you. I personally find that quarter sheet pans are the best for
smaller batches. When pouring the base mixture, make sure that it
is spread into a thin, solid layer. There’s no such thing as “too
thin” here! In between pours, store the remaining mixture in the
fridge. This will ensure that you get the best results. - As an experienced industry expert with over a decade of
knowledge, I know that no churn ice cream is the perfect option for
those who don’t want to add sugar. This type of ice cream gets its
sweetness from sweetened, condensed milk instead. It’s softer than
traditional ice cream, so it’s important to work quickly when
rolling it up and transferring it to a container to serve. You can
also roll it and store it in the freezer until you’re ready to
enjoy.
Serving: 1serving | Calories: 532cal |
Carbohydrates: 24g | Protein: 6g | Fat: 46g | Saturated Fat: 29g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol:
147mg | Sodium: 226mg | Potassium: 257mg | Sugar: 24g | Vitamin A:
1851IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 0.2mg
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Frequently asked questions
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How do I make rolled ice cream?
Rolled ice cream is a type of Thai-style ice
cream that is made by pouring a mixture of cream and other
ingredients onto a cold metal plate. The mixture is spread evenly
on the plate and then scraped and rolled into individual rolls. To
make rolled ice cream at home, you’ll need an ice cream making
machine, a metal plate, and ingredients like condensed milk, heavy
cream, and your desired flavorings. Begin by combining the
condensed milk, heavy cream, and flavorings in a bowl and stirring
until smooth. Next, pour the mixture onto the chilled plate and
spread it evenly with a spatula. Quickly scrape the mixture into
rolls and serve them in cones or cups. Enjoy!
What ingredients do I need for rolled ice
cream?
To make rolled ice cream, you’ll need an ice
cream making machine, a metal plate, and ingredients like condensed
milk, heavy cream, and your desired flavorings. You can also add
ingredients like fruits, nuts, and chocolate chips for extra
flavor.
How long does it take to make rolled ice
cream?
Generally, it takes about 10 minutes to make
rolled ice cream. This includes the time it takes to mix the
ingredients, spread the mixture on the plate, and roll the ice
cream into individual rolls.
Can I make rolled ice cream without an ice
cream making machine?
Yes, you can make rolled ice cream without an
ice cream making machine. You will need a metal plate that can be
chilled in a freezer, such as a flat baking sheet or a pizza pan,
and the same ingredients as you would use in an ice cream making
machine.
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How should I store leftover rolled ice
cream?
Leftover rolled ice cream can be stored in an
airtight container in the freezer for up to 1 week. To prevent
freezer burn, make sure to wrap the rolled ice cream in parchment
paper before storing.
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