Rolled Ice Cream
Our 4-ingredient vanilla rolled ice cream recipe makes the perfect base for tons of different toppings from fruit to candy and everything in between!
Why this recipe works
If you’ve ever wondered how to make rolled ice cream at home, you’ve come to the right place. We have a few tips to help you make the best homemade rolled ice cream that’s been tested and perfected with a handful of ingredients and basic equipment you likely already have in your cabinet (sheet pan, whisk, and spatulas).
Rolled ice cream is very similar to no churn ice cream which requires no added sugar as it gets its sweetness from the sweetened condensed milk. It’s softer than traditional ice cream but very creamy, delicious, and a unique way to enjoy your favorite frozen dessert with fun toppings and additions.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
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
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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.
- 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
Store rolled ice cream in the freezer for up to 1 month. Cover the sheet pan tightly with plastic wrap or form rolls and transfer to an airtight container.
You can use any size pan (or pans) – as long as they are metal and have a rim. Pour just enough base mixture into the pan to spread a thin, solid layer (there was no such thing as “too thin” in my experiments) and freeze, then roll, then repeat. Store the rest of the base mixture in the refrigerator in between pours. I preferred using quarter sheet pans and doing smaller batches at a time.
Serving Suggestions
Load up your vanilla rolled ice cream with a variety of different toppings like fresh berries, cereals, pretzels, chocolate chips, mini marshmallows, whipped cream, chopped candy, or drizzle with chocolate, caramel, raspberry, strawberry, and other flavored syrups. The options are endless, and it’s up to you to decide!
Rolled ice cream melts quickly, so work fast during the process of making and decorating. Keep the ice cream in the freezer when you are not working with it to prevent it from melting or getting overly soft. It may be difficult to make if you live in an overly hot or humid climate or if your temperature indoors isn’t cool enough.
More Ice Cream Recipes
- No Churn Ice Cream
- Chocolate Ice Cream
- Rocky Road Ice Cream
- Peanut Butter Chocolate Chip Ice Cream
- Homemade Mint Chocolate Chip Ice Cream
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 daily recipes!
Rolled Ice Cream
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text It
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons pure vanilla extract
Things You’ll Need
- 3′ wide straight spatula
Instructions
- 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.
- 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.
Expert Tips & FAQs
- 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…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.
- If your ice cream won’t roll and you need to adjust the proportions, simply set the sheet pan out of the freezer for a few minutes to soften, then scrape/pour the mixture back into a bowl, adjust ingredients and try again.
- You can use any size pan (or pans) – as long as they are metal and have a rim. Pour just enough base mixture into the pan to spread a thin, solid layer (there was no such thing as “too thin” in my experiments) and freeze, then roll, then repeat.. Store the rest of the base mixture in the refrigerator in between pours. I preferred using quarter sheet pans and doing smaller batches at a time.
- No churn ice cream requires no added sugar (it gets its sweetness from the sweetened, condensed milk). It is a softer set ice cream than traditional ice cream. Because it is so soft set, work quickly to roll the ice cream and transfer it to a container for immediate serving. You can roll the ice cream and store in the freezer until ready to serve.
Nutrition
Amanda Formaro
Latest posts by Amanda Formaro (see all)
- Italian Lasagna – March 20, 2023
- KFC Coleslaw Copycat – March 13, 2023
- Double Chocolate Cupcakes – March 7, 2023
