Rolled ice cream (or Thai ice cream) isn’t just a dessert—it’s a mini performance! It started in bustling Thai street markets in the early 2000s and quickly became an international favorite. Why? Watching creamy liquid turn into frozen rolls on a cold pan is pure magic.
This guide will walk you through making my favorite rolled ice cream recipe. It’s simple, customizable, and so much fun. Whether you’re trying this out with kids, friends, or just treating yourself, trust me—this dessert is a crowd-pleaser. Let’s get rolling!
Quick Recipe Snapshot
Time Commitment:
- Prep: 5 min
- Freezing: 2+ hours
- Total: About 2 hours 5 min
Servings: Makes 12 rolls—great for parties! Want to make fewer? Halve the ingredients.
Difficulty: Beginner-friendly. It’s easy if you follow the steps and have some patience.
What You’ll Need
Tools
- Metal baking sheet: A non-stick sheet pan works best.
- Spatula: A sharp-edged one (or try a clean paint scraper!).
- Whisk, bowl, and serving cups: Essentials for mixing and serving.
Ingredients
- 1 cup heavy cream: Full-fat is best for a creamy texture.
- ½ cup sweetened condensed milk: Smooth and sweet—try coconut condensed milk for a dairy-free option.
- Mix-ins: I love crushed Oreos and strawberry preserves, but anything goes—candy, fruits, syrups, or nuts.
Let’s Make Rolled Ice Cream
Step 1: Prep Your Tools
Freeze your baking sheet for at least 15 minutes. Want pro results? Chill your spatula and serving bowls, too.
Step 2: Mix the Ice Cream Base
Whisk heavy cream and condensed milk in a bowl until smooth. Stir in your mix-ins. Don’t overdo it—just fold them in so everything blends evenly.
Step 3: Spread and Freeze
Pour the mix onto the frozen baking sheet. Spread it thin—about ⅛ inch thick. Pop it back in the freezer for 2 hours or until it’s rock solid.
Step 4: Roll It Up
Here’s the fun part! Use your spatula to cut the frozen sheet into strips (about 3 inches wide). Push the spatula at an angle to roll each strip into a tight spiral. Don’t worry if one cracks—keep rolling.
Step 5: Serve and Enjoy
Stand the rolls upright in chilled cups or bowls. Add your favorite toppings, like whipped cream, chocolate drizzle, or fresh berries. Yum!
Ways to Customize
- Vegan Version: Use coconut cream and coconut condensed milk.
- Gluten-Free: Skip cookies or use gluten-free options.
Fun Flavors to Try
- Nutella Dream: Mix Nutella into the base and top with hazelnut chocolates.
- Berry Cheesecake: Add diced strawberries, crushed graham crackers, and softened cream cheese.
- Candy Crush: Stir in crushed M&Ms or gummy bears—perfect for kids!
Serving Tips
- How to Serve: Use chilled bowls to keep the rolls firm. Fancy it up with edible flowers or sprinkles.
- Storage: Leftovers? (Unlikely!) Store rolls upright in an airtight container with parchment paper, and freeze for up to a week.
- Pro Tip: If rolls get too hard, let them sit at room temp for 5 minutes to soften.
Making rolled ice cream is so much more than a dessert—it’s a fun experience. You can experiment with endless flavors, impress your guests, and have a blast in the kitchen. So grab your pan and spatula and give this a try. Who knew dessert could be this exciting?
PrintRolled Ice Cream
Rolled ice cream, also known as Thai ice cream, is a fun and customizable frozen treat that transforms a creamy base into delicate, spiraled rolls. Perfect for parties or family nights, this recipe uses simple ingredients like heavy cream and condensed milk, paired with your favorite mix-ins like fruits or cookies. It’s as delightful to make as it is to eat!
- Prep Time: 5 minutes
- Cook Time: 2+ hours (freezing time)
- Total Time: ~2 hours 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Asian-inspired
Ingredients
- 1 cup (240ml) heavy cream: Full-fat for the creamiest texture.
- ½ cup (150g) sweetened condensed milk: Adds sweetness and smoothness.
- Mix-ins of choice: Strawberry preserves and crushed Oreo cookies are used here, but you can substitute with fruits, candies, or syrups.
Instructions
- Prepare Your Tools
Place a large metallic baking sheet or tray in the freezer for at least 15 minutes to chill thoroughly. - Make the Ice Cream Base
In a mixing bowl, whisk together heavy cream and condensed milk until smooth. Fold in your chosen mix-ins like strawberry preserves and crushed Oreos for added flavor and texture. - Assemble and Freeze
Remove the chilled baking sheet from the freezer and pour the ice cream mixture onto it. Spread it evenly into a thin layer about ⅛ inch thick. Freeze the tray for at least 2 hours or until completely solid. - Roll the Ice Cream
Using a sharp-edged spatula, cut the frozen ice cream into strips about 3 inches wide. Gently push the spatula forward to roll each strip into tight spirals. - Serve Immediately
Place the rolls upright in chilled bowls or cups. Garnish with extra mix-ins, whipped cream, or drizzles of syrup if desired.
Notes
Serving Suggestions:
- Serve in chilled bowls to keep rolls firm longer. Add toppings like fresh fruits, chocolate drizzle, or sprinkles for a festive touch.
Tips & Tricks:
- Work quickly when rolling to prevent melting.
- Use finely crushed mix-ins for smoother rolls.
- Ensure the baking sheet is thoroughly frozen before starting.
Storage & Reheating:
- Store leftover rolls in an airtight container lined with parchment paper to prevent sticking. Keep frozen for up to one week.
- To soften slightly before serving again, let sit at room temperature for 5 minutes.
