How To Make 2 Ingredient Rolled Ice Cream At Home Recipes

HOW TO MAKE 2-INGREDIENT ROLLED ICE CREAM AT HOME

Steps:

• Whisk heavy cream, sweetened condensed milk, and salt together in a bowl.
• Pour your ice cream base onto a metal sheet pan or rimmed baking sheet. Make sure it's less than ¼ inch thick; 1/8 inch is ideal. It should just cover the bottom of the pan.
• If you'd like to add a mix-in, sprinkle it onto the sheet pan and use a silicone spatula to carefully distribute it evenly throughout the ice cream base.
• Place the sheet pan in the freezer until completely frozen, at least 4 hours.
• Once your ice cream has frozen solid, remove the sheet pan from the freezer. Position the sheet pan with a longer side towards you. Use a flat, sharp-edged metal spatula or paint scraper to carefully cut the ice cream into 3-inch wide strips. Next, use your spatula to scrape up then gently push each strip (at a 45° angle) into a tight tube, working quickly from top to bottom. If the roll needs help forming at the base of the pan, you can use a butter knife to form the sheet into a rolled shape. Use tongs to transfer the finished roll to your serving dish (chilled bowls with straight sides or ramekins work best). Repeat with remaining frozen ice cream on the sheet pan.
• Finish with any toppings you desire.

ROLLED ICE CREAM (2 INGREDIENTS)

Steps:

• Place a large metallic baking sheet or tray in the freezer.
• In a mixing bowl, whisk together the heavy cream and condensed milk. Fold through your mix-ins of choice.
• Remove the frozen baking sheet or tray from the freezer and transfer the ice cream on top, spreading it in a flat layer.
• Place the tray in the freezer for at least two hours.
• Using a sharp spatula, roll the ice cream from one end to the other and serve immediately.

2-INGREDIENT ICE CREAM

Steps:

• Beat heavy cream in a bowl using an electric mixer until soft peaks form; add sweetened condensed milk and beat until thick and well combined.
• Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

HOMEMADE ROLLED ICE CREAM RECIPE

Steps:

• To make your rolled ice cream base add the cream and condensed milk to a large metal baking tray and mix to combine.
• For strawberry cheesecake: Using an offset spatula mix in the cream cheese, graham crackers and strawberries. Break up the chunks of each ingredient until the mixture is evenly combined.
• For cookies and cream: Using an offset spatula break up the Oreo cookies into small crumbs until evenly combined through out the ice cream base.
• For Nutella: Using an offset spatula mix the Nutella into the ice cream base until thoroughly combined and even in color.
• Once combined, place your tray of ice cream flat in the freezer and freeze solid for a minimum of 5 hours or preferably over night.
• When ready to serve remove your frozen tray from the freezer and place on a flat surface covered with a tea towel (this is to secure the tray when rolling).
• Work very very quickly as this ice cream can melt fast! Using your offset spatula, run your spatula under the ice cream carefully rolling it into itself to form a spiral shape. Repeat this 4 more times to serve 1.
• Still working quickly, using a tongs gently place your spirals of rolled ice cream into your serving container of choice.
• Top with additional whipped cream and corresponding toppings of your choice. Enjoy immediately!

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

DIY ROLLED ICE CREAM RECIPE BY TASTY

Steps:

• Whisk the heavy cream, condensed milk, and salt in a bowl.
• Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.
• Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they're evenly distributed.
• Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn't melt while rolling.
• After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
• Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
• Enjoy!