Learn how to make homemade Rolled Ice Cream using just a few simple ingredients and your favorite mix-ins. This Thai-style, no-churn method creates a creamy, customizable frozen dessert that’s fun to prepare and even more fun to eat.
Rolled ice cream is inspired by Thai street-style ice cream where a chilled base is spread thin, frozen, and scraped into elegant rolls. At-home versions use a sheet pan or rimmed baking sheet so you can recreate the same look without specialty equipment. It’s a great treat for family nights, parties, or anytime you want a restaurant-style dessert at home.
This recipe is simple and economical — my kids love it and it’s much less expensive than local shops. With only two main ingredients you can still add endless toppings and flavor variations to suit any taste.
How Are Ice Cream Rolls Made?
Traditionally, the mixture is spread across an extremely cold metal surface and frozen quickly. The frozen layer is then scraped into tight rolls. At home, you can achieve similar results by spreading the mixture thinly in rimmed sheet pans and freezing until solid, then scraping and rolling with a flat spatula.
Ingredients
Base
- Heavy cream: Use very cold heavy cream straight from the fridge for the best texture and to help the mixture freeze evenly.
- Sweetened condensed milk: This provides sweetness and a creamy, smooth texture. Do not substitute with regular milk.
The recipe card below lists exact quantities and options.
Toppings
- Sprinkles: Rainbow or seasonal sprinkles for visual flair.
- Crushed cookies: Oreos, chocolate chip, or sugar cookies are all delicious.
- Crushed candy bars: Use leftover candy for added flavor and texture.
- Caramel: A drizzle of caramel adds richness.
- Chocolate chips: Milk, dark, or white chocolate work well.
- Fresh fruit: Diced peaches, strawberries, pineapple, and berries brighten the flavor.
How To Make Ice Cream Rolls
Step 1. Whisk together the cold heavy cream, sweetened condensed milk, and a pinch of salt in a large bowl until combined.
Step 2. Mix until smooth and well blended.
Step 3. Pour the mixture into two rimmed sheet pans or two 9×13 pans. Spread it into a thin, even layer. If using mix-ins or toppings, sprinkle and gently fold them in or scatter on top. Freeze the pans on a level surface until completely solid, about 2–4 hours.
Step 4. Chill the bowls and the spatula or scraper in the freezer for 15–30 minutes before rolling. Working quickly, use a flat metal spatula or scraper to cut the frozen layer into roughly 3-inch strips. Scrape from the bottom edge to roll each strip into a tight spiral. Transfer rolls immediately to chilled serving bowls and add any extra toppings.
Rolled Ice Cream Flavors
- Cookies and Cream: Fold crushed Oreos into the base before freezing.
- Peach: Stir in diced fresh peaches for a fruity version.
- Fudge Stripe: Drizzle chocolate syrup across the base before it freezes for chocolate ribbons.
- Birthday Cake: Mix or top with colorful sprinkles for a fun celebration flavor.
- Mint: Add chopped mint candies for a cool chocolate-mint combo.
- Nutella: Swirl Nutella into the base before freezing for hazelnut-chocolate rolls.
- Peanut Butter: Swirl peanut butter or sauce into the mixture for a nutty finish.
The base is very adaptable — add purees, sauces, candies, or cookies to create endless combinations.
Expert Tips
- Work quickly: Roll immediately after removing the pan from the freezer to prevent thawing.
- Freeze fully: Ensure the mixture is completely solid before attempting to roll for clean shapes.
- Keep the pan level: Freeze on a flat shelf so the layer freezes evenly.
- Pre-chill tools: Cold bowls and a chilled spatula help preserve shape while you roll.
- Spread thin: A thin, even layer freezes faster and rolls more easily.
- Scrape at an angle: Use a 45-degree angle for the cleanest, tightest rolls.
- Serve right away: Rolled ice cream is best enjoyed immediately for optimal texture and appearance.
Storage
Best served immediately: Rolled ice cream looks and feels best right after rolling.
Short-term storage: If necessary, store rolls in an airtight container in the freezer for up to 24 hours. Cover tightly to prevent freezer burn.
Texture note: Stored rolls may lose some of their smooth, rolled appearance and become firmer. Let sit 2–3 minutes at room temperature before serving to soften slightly. Avoid repeated thawing and refreezing.
More Ice Cream Recipes
- Kool Aid ice cream
- Cookies and cream ice cream
- Cotton candy ice cream
- Cookie Monster ice cream
- Samoa ice cream
- Strawberry cheesecake ice cream
Try this rolled ice cream recipe for a fun, restaurant-style dessert you can make at home. Experiment with mix-ins and toppings to create your own favorite combinations.
Rolled Ice Cream Recipe
Homemade rolled ice cream made with just 2 main ingredients—easy to customize with mix-ins and toppings.
Ingredients
- 2 cups cold heavy cream
- 1 (14 oz) can sweetened condensed milk
- ½ tsp salt
- Optional toppings: sprinkles, crushed cookies, crushed candy, caramel, chocolate chips, crushed pretzels, fresh fruit
Instructions
- Whisk together heavy cream, sweetened condensed milk, and salt in a large bowl.
- Pour the mixture into two rimmed sheet pans or two 9×13 pans and spread into a thin, even layer.
- Add desired mix-ins or sprinkle toppings on top, then gently fold or press them into the surface.
- Place pans on a flat surface in the freezer and freeze 2–4 hours until fully solid.
- Chill serving bowls and your spatula or scraper for 15–30 minutes before rolling.
- Work with one pan at a time. Use a sharp-edge spatula to cut the frozen layer into 3-inch strips, then scrape and roll each strip into a spiral. Transfer rolls to chilled bowls.
- Top with whipped cream, berries, syrup, or your favorite toppings and serve immediately.
Nutrition Facts
Calories: 729; Carbohydrates: 57 g; Protein: 10 g; Fat: 53 g; Saturated Fat: 33 g; Sugar: 54 g. Values are approximate.