Rolled Ice Cream is a fun, creamy frozen dessert made by spreading a thin layer of ice cream base onto a very cold surface and scraping it into beautiful rolls. It is often seen in ice cream shops, malls, and street food stalls, especially in Thailand and other parts of Southeast Asia.
The good news is that you do not need a specialty shop or an ice cream machine to enjoy it. This homemade rolled ice cream recipe uses simple ingredients and an easy no-churn method, so you can make impressive ice cream rolls right in your own kitchen.
This recipe is gluten free, nut free, beginner-friendly, and perfect for serving with whipped cream, fresh fruit, sprinkles, chocolate sauce, caramel, or any of your favorite ice cream toppings.
Have you ever watched rolled ice cream being made? The process is almost as enjoyable as eating it. A smooth ice cream mixture is spread thinly, frozen until firm, and then carefully scraped into delicate spirals.
Rolled ice cream is sometimes called stir-fried ice cream. In shops, it is usually made on a large frozen metal plate. At home, you can create a similar effect using chilled sheet pans and a sturdy metal spatula.
This homemade Thai-style rolled ice cream is easy, creamy, and made with just four basic ingredients. There is no churning, no cooking, and no complicated equipment required.
Why You’re Going to Love This Rolled Ice Cream Recipe
Simple ingredients – Heavy cream, sweetened condensed milk, vanilla extract, and salt create a rich, smooth ice cream base that freezes beautifully into thin sheets.
No ice cream maker needed – This is a no-churn rolled ice cream recipe. All you need is a mixing bowl, sheet pans, a freezer, and a sharp-edged metal spatula.
Fun to make – Rolling the frozen ice cream is the best part. It is a great kitchen project for families, parties, birthdays, or anyone who enjoys creative desserts.
Easy to customize – Keep it classic with vanilla, or add small mix-ins such as sprinkles, finely chopped cookies, shaved chocolate, or tiny pieces of fruit.
Ingredients in Homemade Rolled Ice Cream
Heavy Cream – Heavy cream gives the rolled ice cream its rich flavor and creamy texture. Full-fat cream works best because it helps prevent an icy result.
Sweetened Condensed Milk – This adds sweetness and helps create a smooth no-churn base. It replaces the sugar and custard-style base used in many traditional ice cream recipes.
Vanilla Extract – Vanilla adds warmth and depth to the simple cream base. Use a good-quality vanilla extract for the best flavor.
Salt – A small amount of salt balances the sweetness and makes the vanilla flavor taste even better.
How to Make Rolled Ice Cream
- Freeze the pans – Place two 13×9-inch rimmed sheet pans in the freezer for at least 15 minutes. Cold pans help the ice cream base freeze evenly.
- Make the ice cream base – Add the heavy cream, sweetened condensed milk, vanilla extract, and salt to a mixing bowl. Whisk until smooth and fully combined.
- Pour the mixture – Divide the base evenly between the two chilled sheet pans. Spread it into a thin, even layer.
- Freeze until firm – Set the pans flat in the freezer and freeze for at least 4 hours, or until the ice cream is completely solid.
- Scrape into rolls – Starting at the long side of the pan, use a sharp-edged metal spatula to push across the frozen sheet of ice cream. Move slowly so the ice cream curls into rolls.
- Serve immediately – Transfer the rolled ice cream to chilled bowls and add your favorite toppings.
The numbered steps above match the process shown in the photos. For exact ingredient amounts and complete instructions, see the recipe card below.
How to Store Rolled Ice Cream
Rolled ice cream is best served right away, but it can be stored for later. After scraping the ice cream into rolls, place the rolls on a parchment-lined baking sheet and freeze them for at least 30 minutes. Once firm, transfer them to a freezer-safe container.
For the best texture, enjoy stored rolled ice cream within about one week. Keep it tightly covered to prevent freezer burn.
Tips and Notes
Use good ingredients – Because this recipe has only a few ingredients, each one matters. Fresh heavy cream, quality vanilla, and a good sweetened condensed milk will give you the best flavor.
Chill the pans first – Cold sheet pans help the base freeze quickly and evenly. Do not skip the initial chilling step.
Use very clean pans – The ice cream base freezes directly on the metal surface, then gets scraped off. Make sure your pans are completely clean before using them.
Avoid nonstick pans – Since you will be using a metal spatula, choose plain metal sheet pans rather than nonstick-coated pans.
Keep the layer thin – Thin ice cream rolls curl more easily. If the layer is too thick, the ice cream may crack, break, or be hard to scrape.
Make freezer space – This recipe is designed for two sheet pans. They need to sit flat in the freezer. If you only have room for one pan, freeze one batch at a time and keep the remaining base in the refrigerator until needed.
Go slowly when scraping – A steady, controlled push helps the ice cream curl instead of shattering.
Serve in chilled bowls – Rolled ice cream melts quickly because it is thin. Chilling your serving bowls helps it stay firm a little longer.
What Kind of Tool Do I Need to Make Rolled Ice Cream?
A sharp-edged metal spatula is the best tool for homemade rolled ice cream. Choose one with a straight, squared edge, about 2 to 3 inches wide. Use it firmly and slowly to scrape the frozen ice cream from the pan.
A plastic spatula is not recommended. It usually is not strong enough to lift the frozen ice cream cleanly. A curved spatula may also leave too much ice cream behind and make it harder to form neat rolls.
You will also need a mixing bowl and two 9×13-inch rimmed sheet pans. Plain metal pans work best for this method.
Rolled Ice Cream Variations
Vanilla rolled ice cream is a perfect starting point. It pairs well with almost any topping, including whipped cream, strawberries, blueberries, hot fudge, caramel sauce, crushed cookies, chocolate chips, or sprinkles.
You can also add small mix-ins directly to the base. Try finely crushed chocolate sandwich cookies, shaved chocolate, colorful sprinkles, or very small pieces of fresh berries. Keep add-ins small and use only one or two so the ice cream still rolls smoothly.
Convert No-Churn Recipes to Rolled Ice Cream
Many no-churn ice cream recipes use heavy cream, sweetened condensed milk, and flavorings. That same basic idea works for rolled ice cream, but the method is slightly different.
Do not whip the cream for rolled ice cream. Traditional no-churn ice cream often includes whipped cream to add air and volume. Rolled ice cream should be smooth and dense, so the ingredients are simply whisked together.
Use less sweetened condensed milk than you would in many no-churn recipes. Rolled ice cream has a denser texture and does not need as much sweetness. This recipe uses 1/2 cup sweetened condensed milk for a balanced flavor.
Use toppings instead of large mix-ins. Smooth ice cream is easier to scrape and roll. If a flavor idea includes chunky ingredients, consider adding them on top after the rolls are made.
More Easy Ice Cream Recipes – No Ice Cream Maker Needed
- Banana ice cream
- Italian semifreddo with raspberries
- No-churn banoffee pie ice cream
- No-churn coffee ice cream
Did you make this homemade Rolled Ice Cream Recipe? Leave a comment and share what toppings or mix-ins you used.
4 Ingredient Rolled Ice Cream
4 servings
20 minutes
4 hours
4 hours 20 minutes
Learn how to make creamy rolled ice cream at home with a simple no-churn method. This fun frozen dessert is made from scratch and served in beautiful ice cream rolls.
Ingredients
- 2 cups heavy cream
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Place two 9×13-inch rimmed sheet pans in the freezer for at least 15 minutes.
- Add the heavy cream, sweetened condensed milk, vanilla extract, and salt to a bowl. Whisk until smooth and combined.
- Divide the mixture evenly between the two chilled sheet pans. Spread it into a thin, even layer.
- Place the pans flat in the freezer and freeze for at least 4 hours, or until completely solid.
- Starting from the long side of the pan, use a sharp, straight-edged metal spatula to scrape the frozen ice cream from one end to the other, forming rolls.
- Transfer the rolled ice cream to serving bowls and serve immediately with your favorite toppings.
Notes
- Rolled ice cream melts quickly, so keep the sheet pans as cold as possible and serve in chilled bowls if you can.
- For firmer rolls, place the scraped rolls on a parchment-lined baking sheet and freeze for about 30 minutes before serving.
- Leftover rolled ice cream can be stored in a freezer-safe container for about one week.
- Use a sturdy, straight-edged metal spatula about 2 to 3 inches wide. Scrape slowly so the ice cream curls instead of breaking.
- If you do not have enough freezer space for two pans, keep half of the mixture in the refrigerator and freeze one pan at a time.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 530Total Fat: 46gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 147mgSodium: 226mgCarbohydrates: 24gFiber: 0gSugar: 24gProtein: 6g