Rolled ice cream, also known as stir-fried ice cream, has taken the world by storm. Originating from the vibrant street food stalls of Thailand, this mesmerizing dessert is as much about the performance as it is about the flavor. Watching a vendor pour a liquid base onto a freezing cold plate, chop in fresh ingredients, and scrape the mixture into perfect, satisfying spirals is hypnotic.
The good news is that you do not need to fly to Southeast Asia or find a specialty boutique in a big city to enjoy this treat. While professionals use expensive industrial “cold plates,” you can replicate the process in your own kitchen with common household items. This guide will walk you through every step of the process, from the science of the base to the technique of the roll.
Understanding the Magic of Rolled Ice Cream
Before diving into the recipe, it is helpful to understand what makes rolled ice cream different from the traditional scooped variety. Standard ice cream is churned in a machine that slowly incorporates air (known as overrun) while freezing the mixture. This results in a fluffy, light texture.
Rolled ice cream, conversely, is frozen almost instantly on a flat surface. Because there is very little air incorporated during the “frying” process, the texture is much denser, creamier, and smoother. It melts slower on your tongue and provides a unique mouthfeel that feels more substantial than soft serve or store-bought pints.
Essential Equipment and Tools
To make rolls ice cream successfully, you need a surface that can stay extremely cold and tools that allow for quick manipulation.
The Freezing Surface
In a professional setting, a circular metal plate is cooled to roughly -22°F. At home, you can use a heavy-duty baking sheet or a large cast-iron skillet. The key is using a material that retains cold. A high-rimmed baking sheet (often called a jelly roll pan) is ideal because it prevents the liquid base from spilling over the edges.
The Scrapers
You will need two wide, flat metal spatulas or paint scrapers. If you use paint scrapers, ensure they are brand new and made of stainless steel to be food-safe. These tools are used for “chopping” the ingredients into the base and, most importantly, scraping the ice cream off the pan to create the rolls.
Freezer Space
You must have enough room in your freezer to lay your baking sheet completely flat. If the pan is tilted, the liquid base will pool on one side, resulting in uneven freezing and making it impossible to roll.
The Perfect Base Recipe
The foundation of how to make rolls ice cream is a simple, two-ingredient base. This “Sweet Milk” base is versatile and acts as a canvas for any flavor you can imagine.
Ingredients
- 2 cups heavy whipping cream (ensure it has a high fat content)
- 14 ounces sweetened condensed milk (one standard tin)
- A pinch of salt (to balance the sweetness)
Instructions for the Base
In a large bowl, whisk together the heavy cream, sweetened condensed milk, and salt until the mixture is uniform. You do not want to whip it into peaks; the goal is a smooth, pourable liquid. This mixture can be stored in the refrigerator for up to three days, allowing you to make small batches of rolls whenever the craving strikes.
Step-by-Step Instructions: The Rolling Process
Now that you have your tools and your base, it is time for the fun part. Follow these steps carefully to ensure your rolls don’t crumble or melt.
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Preparing the Pan
Place your empty baking sheet in the freezer for at least 2 to 4 hours. Ideally, leave it overnight. The colder the pan, the more time you will have to work with the ice cream before it begins to soften.
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Adding the Base and Mix-ins
Remove the chilled pan from the freezer. Quickly pour a thin layer of the liquid base onto the pan—about 1/4 inch thick. Immediately add your chosen mix-ins. Popular options include crushed Oreo cookies, fresh strawberries, or chocolate chips.
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The Chop and Spread
Using your two scrapers, begin chopping the mix-ins into the liquid base. Once the ingredients are finely incorporated, use the flat edge of the scraper to spread the mixture across the pan as thinly and evenly as possible. You want the layer to be almost translucent. The thinner the layer, the easier it is to roll.
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The Second Freeze
Place the pan back into the freezer for another 4 to 5 hours. The mixture needs to be rock-hard. If it is even slightly tacky, it will turn into a mushy pile instead of a roll.
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Executing the Roll
This is the most critical step. Remove the pan from the freezer. Position your scraper at a 45-degree angle at one edge of the ice cream. Push forward with a steady, firm motion. As you push, the sheet of ice cream should curl up into a cylinder.
Work quickly! Once the pan begins to warm up, the ice cream will lose its structural integrity. If the first roll doesn’t work, don’t panic. You can spread it back out and refreeze it for a few minutes.
Pro Tips for Success
Even with the right recipe, making rolled ice cream at home has a learning curve. Keep these tips in mind:
- Chill your tools: Place your metal scrapers in the freezer alongside the pan. If the scrapers are warm, they will melt the ice cream the moment they touch it.
- Manage the thickness: If your layer is too thick, it will crack rather than roll. If it is too thin, it will tear. Aim for the thickness of a standard piece of cardboard.
- Don’t overload with liquid: If you are adding fruit, try to use drier fruits or small amounts. Too much water or juice from the fruit can create ice crystals, making the texture grainy.
Creative Flavor Combinations
The beauty of learning how to make rolls ice cream is the endless customization. Here are some fan-favorite combinations to try:
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Cookies and Cream Classic
Chop two chocolate sandwich cookies into the base. After rolling, top with chocolate drizzle and extra cookie crumbs.
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Strawberry Cheesecake
Mix in one tablespoon of softened cream cheese and two fresh strawberries. The cream cheese adds a wonderful tang that complements the sweet base.
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Matcha and White Chocolate
Whisk one teaspoon of high-quality matcha powder into the liquid base before pouring it onto the pan. Mix in white chocolate shavings for a sophisticated, earthy treat.
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Tropical Mango
Use fresh mango puree and a sprinkle of toasted coconut. This version is incredibly refreshing and highlights the Thai origins of the dessert.
Serving and Presentation
Rolled ice cream is traditionally served in a cup, with the rolls standing vertically so the spirals are visible from the top. Once you have placed 5 or 6 rolls in the cup, go wild with toppings. Whipped cream, fresh fruit, Pocky sticks, and toasted marshmallows are all excellent choices. Because the ice cream is so dense, it holds up well under heavy toppings.
Troubleshooting Common Issues
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The Ice Cream Isn’t Rolling
This usually means the ice cream is too cold or too thick. If it’s shattering into pieces, let the pan sit at room temperature for 30 seconds to a minute and try again. If it’s too thick, you’ll need to spread it thinner on your next attempt.
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The Ice Cream is Melting Too Fast
Your kitchen might be too warm, or your pan wasn’t cold enough. Make sure your freezer is set to its coldest setting (usually 0°F or lower). You can also try placing the baking sheet on top of a larger tray filled with dry ice or ice packs to keep it cold while you work.
FAQs
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How long can I store the rolls in the freezer?
While you can store them in an airtight container, rolled ice cream is best enjoyed immediately. The unique texture comes from the fresh-frozen process; over time, the rolls may lose their shape or develop freezer burn.
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Can I make this dairy-free?
Yes. You can substitute the heavy cream with full-fat coconut milk (the canned variety) and use a dairy-free sweetened condensed milk, such as condensed coconut or oat milk. The texture will be slightly different but still delicious.
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Do I need a specific type of metal pan?
A standard aluminum or stainless steel baking sheet works best. Avoid using glass or ceramic dishes, as they do not conduct cold as efficiently and could potentially crack due to the rapid temperature change.
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Why is my ice cream “stretchy” or gummy?
This is usually caused by the high sugar content in the sweetened condensed milk. If it is too gummy to roll, try slightly increasing the ratio of heavy cream in your next batch to balance the sugar.
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Can I use regular granulated sugar instead of condensed milk?
It is not recommended. Sweetened condensed milk provides the necessary fat and protein structure that allows the ice cream to be pliable enough to roll without breaking. If you use sugar and milk, the result will be more like a traditional granita or shaved ice.