Rolled Ice Cream 2 Ingredients Recipes

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!

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.

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.

ICE CREAM CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.

NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
• Add the sugar, oil, and vanilla. Whisk again until incorporated.
• Add the flour, cocoa powder, baking powder, and salt.
• Mix with a spatula until combined.
• Pour the batter onto the baking sheet.
• Bake for 12 minutes until the cake is set.
• Lay out a kitchen towel and sprinkle with cocoa powder.
• Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Place in the refrigerator for 1 hour to cool.
• Place the cake on the counter and unroll.
• Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
• Smooth each line of ice cream out, being careful not to mix the flavors.
• Tightly roll the cake back up, this time without the towel.
• Freeze the cake for at least 3 hours, or overnight.
• Place the chocolate chips in a medium bowl.
• Pour the hot cream over the chocolate and stir until melted and smooth.
• Place the cake on a rack set over a baking sheet.
• Pour the ganache over the cake in an even layer.
• Place cake in the freezer for 30 minutes, or until the ganache is set.
• Enjoy!

ICE-CREAM CAKE ROLL

Steps:

• Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
• Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
• Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
• Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
• Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

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!