Homemade Rolled Ice Cream 2 Ingredients

Ready for more no-churn ice cream recipes? Try my coconut ice cream, superman ice cream, or blender ice cream next. I’m usually wary of trendy ice cream recipes (why not stick to the classics?), but after my family begged me to make ice cream rolls, I can safely say I was wrong. For such a simple concept, the results are anything but. The ice cream turns out delicate, with a sweet taste, lovely texture, and an Insta-worthy look.

Why I love this recipe

2 Ingredients. The base recipe uses heavy cream and condensed milk: that is it! Easy to make. No fancy ingredients or ice cream maker is required. Versatile. I went with the strawberry version, but like all good ice cream recipes, you can add any mix-ins to make this recipe your own. It’s fast! Most ice cream recipes that don’t need an ice cream maker take up to 24 hours, but since we’re freezing it in a thin layer, you can have it ready in just over 2 hours.

Ingredients needed

Cream. I prefer using heavy cream, but heavy whipping cream also works. 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. 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Rolled ice cream, also known as stir-fried ice cream, is a popular Thai frozen treat made by pouring liquid ice cream onto a cold metal surface. Once frozen, it’s rolled into thin, tight tubes. 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.

Arman’s recipe tips

Crush the mix-ins very finely. You want the ice cream to be as smooth as possible so you get long, even rolls. Keep the tray ice cold. The colder the tray is, the quicker the ice cream will solidify, so don’t pull it out of the freezer until right before you’re ready to add the ice cream. Use the proper spatula. I find an unused paint scraper does a great job (note: I said unused!). Freeze the spatula too. So it doesn’t melt the ice cream as you’re rolling. Serve in chilled ice cream bowls. I actually prefer ramekins because they’re smaller and help the rolls keep their shape.

Storage instructions

To store: Transfer the ice cream into an airtight container and freeze for up to one week.

Peanut butter. Drizzle 1/2 cup of drippy peanut butter into the base mixture and add chopped peanuts. Chocolate. Fold in 2-3 tablespoons of cocoa powder into the ice cream base, then add 1/2 cup chocolate chips or a drizzle of chocolate syrup. Brownie batter. Add 2-3 tablespoons of cocoa powder and crushed healthy brownies. Cookie dough. Break apart some of my healthy cookie dough and fold it into the base. Mixed berries. Use a mix of blueberry, strawberry, and raspberry jam. Cookies and cream. Add crushed-up Oreo cookies and drizzle with chocolate sauce. Salted caramel. Drizzle caramel sauce and sprinkle coarse sea salt before rolling. Cake batter. Add sprinkles and one teaspoon of vanilla extract to the base.