Rolled Ice Cream
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My rolled ice cream recipe needs just 2 ingredients and creates creamy ice cream rolls with endless flavor options. No ice cream maker required.
Rolled ice cream has taken social media by storm, and honestly, I get the hype. It looks impressive, but it’s surprisingly simple once you understand the technique.
When I started testing this recipe, the biggest challenge wasn’t the ingredients- it was getting the ice cream to roll properly. My first few batches either stuck to the pan, cracked into shards, or folded instead of forming those signature tight curls.
After plenty of trial and error (and my partner and I actually getting sick of ice cream), I realized temperature control was everything. The pan needs to be thoroughly frozen, and the ice cream base should be very cold before spreading it thinly. Once I figured that out, the process became drastically easier- and actually fun.
The base recipe itself is just two ingredients: heavy cream and condensed milk. You can then add any mix-ins you like.
Table of Contents
Arman’s tips before you start
- Crush the mix-ins very finely. I found that the smoother the ice cream base, the easier it was to create long, clean rolls.
- Keep the tray ice cold. The colder the tray is, the faster the ice cream freezes, so I don’t remove mine from the freezer until the very last second.
- Chill the ingredients first. The ice cream mixture needs to be cold before spreading. If your ice cream mixture is room temperature, chill it for about 30 minutes first.
- Use the proper spatula. I actually found an unused paint scraper worked best here (emphasis on unused!).
- Freeze the spatula. This keeps the metal from melting the ice cream while you roll it.
- Serve in chilled ice cream bowls. I like using ramekins because the smaller size helps the rolls keep their shape longer.
Key Ingredients
Here’s what goes into this rolled ice cream recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Cream. I prefer using heavy cream, but heavy whipping cream works as well. Avoid using reduced-fat or light cream, as this will create ice crystals.
- Condensed milk. Use full-fat condensed milk or coconut condensed milk. Like the cream, don’t use low-fat milk as it makes rolling the ice cream difficult. Keep the condensed milk refrigerated until ready to use.
- Mix-ins. I went with fresh strawberries and crushed-up cookies, but you can use sprinkles, nuts, fresh fruit, or chocolate chips, or borrow one of my suggestions below.
How to make rolled ice cream
Step 1- Mix. In a mixing bowl, whisk together the cold heavy cream and cold condensed milk. Fold in the optional mix-ins.
Step 2- Assemble and chill. Remove the baking sheet from the freezer and pour the ice cream on top. Spread it into an even layer. Place the tray in the freezer and freeze for at least 2 hours.
Step 3- Roll. Using a sharp spatula, cut the ice cream into 3-inch-wide strips. Roll the thin layer of ice cream from one end to the other and serve immediately.
Flavor variations
- Peanut butter. Switl 1/2 cup of drippy peanut butter into the base mixture and add chopped peanuts.
- Chocolate. Mix 2-3 tablespoons of cocoa powder into the base, then add 1/2 cup of chocolate chips or a drizzle of chocolate syrup.
- Brownie batter. Add 2-3 tablespoons of cocoa powder and crushed brownie pieces for a richer chocolate flavor.
- Cookie dough. Fold chunks of edible cookie dough into the base before spreading it into the tray.
- Mixed berry. Swirl in a mix of blueberry, strawberry, and raspberry jam (2 tablespoons of each).
- Cookies and cream. Add crushed-up Oreo cookies and drizzle with chocolate sauce.
- Salted caramel. Drizzle 2 tablespoons of caramel sauce and sprinkle coarse sea salt before rolling.
- Cake batter. Add sprinkles and one teaspoon of vanilla extract for birthday cake vibes.
Storage instructions
To store: Transfer the rolled ice cream into an airtight container and freeze for up to one week.
More no churn ice cream recipes
2-Ingredient Rolled Ice Cream
Ingredients
- 2 cups heavy cream cold, 480mL
- 14 ounces condensed milk refrigerated, 395g
Instructions
- Place a large metallic baking sheet or tray in the freezer.
- In a mixing bowl, whisk together the heavy cream and condensed milk. Fold through your mix-ins of choice. I'm using strawberry preserves and crushed Oreo cookies.
- Remove the frozen baking sheet or tray from the freezer and transfer the ice cream on top, spreading it in a very thin, flat layer.
- Place the tray in the freezer for at least two hours, or until firm to the touch.
- Using a sharp spatula, roll the ice cream from one end to the other and serve immediately. Use firm, steady pressure to create long, tight rolls. If the ice cream cracks, let it soften for 15 to 20 seconds before trying again.
Notes
Nutrition
Originally published November 2022
Do you think this would work with Keto condensed milk one makes with no sugar?
Hi Zigrid- I don’t see why not. It’s being mixed with heavy cream, so I can see it setting well. Let me know how you go!
Tomorrow I make this recipe as I bought ingredients today. Should be amazing.
Thanks so much for sharing the photos on instagram, Mario- I love that you added frozen apricot and chocolate chips!
Recipes look great I have to try them
Do you have a particular brand name?
What nondairy/vegan product can you use to make ice cream rolls?
I like plant based double cream and coconut condensed milk
Wow, you just solved a BIG problem! I live in an apartment and have just an apartment sized fridge and freezer. It seems to always be “take something out to put things in”! (Only room for a small dish for ice cream.) I have to use a 1 serving recipe, or reduce it to about 1 serving. Thus, I rarely make any. I do think I can fit a flat pan at the top of the freezer!!! I’ll use a recipe with less sugar, but I CAN do it and have ice cream again! ~YEA. Thanks again for another good recipe!