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.
Remove the frozen baking sheet or tray from the freezer and transfer the ice cream on top, spreading it in a flat layer.
Place the tray in the freezer for at least two hours.
Using a sharp spatula, roll the ice cream from one end to the other and serve immediately.
Notes
TO STORE: Put your rolled ice cream in a container and close the lid after covering the container with a plastic wrap. It’ll keep the ice cream fresh by blocking air into the container. Freshly made rolled ice cream will keep well for up to one week. TO THAW: Let the ice cream sit at room temperature for a few minutes before enjoying it.