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Homemade Rolled Ice Cream!! made with just 2 ingredients and No Machine needed.

Homemade Rolled Ice Cream with Only 2 Ingredients

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Hi Bold Bakers!

When it comes to baking, most of the time I stick to Bold visions of the classics and steer clear of novelty. That said when making no-bake sweet treats, candies and frozen desserts, I really like things that are over the top, fun and different! After coming across the internet sensation Thai Rolled Ice Cream in a local LA spot I was floored by how delicious and fun it was. For those of you who have never seen it before it is a MUST try. Rolled Ice Cream is ice cream that is spread thin on a really cold metal surface then scraped up into a perfect spiral. The result is a beautiful and fun way to enjoy rich ice cream–it’s no wonder this exotic treat is such a hit!

After seeing this Rolled Ice Cream being made I knew I had to give it a try for myself. This is not typically something you would make at home so I knew this would take some experimentation. But after just a few tries I had a plan and was able to make these perfect frozen sweet rolled ice creams at home. It turns out it’s really a lot simpler than you might think. I simply started with my classic No Machine Ice Cream recipe of sweetened condensed milk and cream. That’s right, the base of this Rolled Ice Cream is just 2 ingredients and even better than that these 2 ingredients are mixed up right on the baking tray they are frozen in. After mixing together on my cold tray, I got creative and added some of my favorite flavorings.

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I created 3 delicious Rolled Ice Cream flavors, but once you have this recipe down I encourage you to get creative and experiment with whatever you like. Add a bit of Nutella and you have Nutella Rolled Ice Cream. If you like Strawberry Cheesecake you’ll love this as it’s just a matter of adding a few diced berries, crushed graham crackers and cream cheese. This bright pink Rolled Ice Cream is seriously impressive! Last but not least I made Cookies and Cream by adding in a few Oreo cookies. After just a quick mix of the Rolled Ice Cream base and each mix-in, I pop the tray in the freezer. What’s incredible is each flavor sets up super fast and from there they’re really easy to roll.

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For each flavor I run a thin spatula between the thin layer of ice cream and the chilled tray. Before your eyes the magic happens! Little spirals of ice cream form. For each flavor I roll 4 to 6 rolls and place them in a portable serving container. After topping with additional whipped cream these Homemade Rolled Ice Creams are ready to steal the show. Your friends and family will be beyond impressed with this dessert; no one will believe you made this at home so easily!

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Get more of my Homemade Ice Cream and Frozen Treat recipes!

4.8 from 5 reviews
Homemade Rolled Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 cup (8floz / 240ml) cream
  • ½ cup (5oz /150g) condensed milk
    Mix-ins:
  • Strawberry cheesecake
  • 3 strawberries, diced
  • 2 tablespoons crushed graham crackers
  • 2 tablespoons cream cheese
  • Nutella Rolled Ice cream
  • 2 tablespoons
  • Cookies and Cream Rolled Ice Cream
  • 3 Oreo Cookies
Instructions
  1. To make your rolled ice cream base add the cream and condensed milk to a large metal baking trey and mix to combine.
  2. 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.
  3. 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.
  4. For Nutella: Using an offset spatula mix the Nutella into the ice cream base until thoroughly combined and even in color.
  5. Once combined, place your trey of ice cream flat in the freezer and freeze sold for a minimum of 5 hours or preferably over night.
  6. when ready to serve remove your frozen trey from the freezer and place on a flat surface covered with a tea towel (this is to secure the trey when rolling).
  7. 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.
  8. Still working quickly, using a tongs gently place your spirals of rolled ice cream into your serving container of choice.
  9. Top with additional whipped cream and corresponding toppings of your choice. Enjoy immediately!
Notes
If you like this recipe, then you'll love my 2 Ingredient Ice Cream Made Without an Ice Cream Machine!

 

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Sue Wareing
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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49 Comments

  1. Areeba on November 8, 2017 at 6:45 am

    Hey Gemma, amazing recipe. I made it but there was just one problem that it kinda tasted like ice,also my condensed milk wasn’t thick, could that be the reason?

    • Gemma Stafford on November 8, 2017 at 11:02 am

      Hi Areeba,
      If your condensed milk was not thick, I suspect it was evaporated milk, an unsweetened reduced milk. This will not work for this recipe. Condensed milk is sweet, it is like a caramelized milk, which is what thickens it, it needs the sugar!
      Have I got it right? do let me know,
      Gemma 🙂

      • Areeba on November 8, 2017 at 11:21 am

        But it tasted exactly like condensed milk and the recipe worked except for the ice like taste.

        • Gemma Stafford on November 8, 2017 at 11:30 am

          Hi Areeba,
          If it was not thick, it was not condensed! Was it sweet? Condensed milk is a step away from caramel, really thick. I am confused!
          Gemma 🙂

          • Areeba on November 8, 2017 at 10:46 pm

            Yes,it was sweet. Then I guess it was not condensed milk. I made a mistake. I’m gonna try it with correct one this time.



  2. Sue Wareing on October 15, 2017 at 7:25 am

    Hi Gemma I cannot believe how easy and delicious your ice-cream recipe is! I’ve made 2 batches, the first with whipped fresh double cream and your homemade condensed milk, and the second batch with cream and shop bought sweetened condensed milk. The ice-cream made with homemade condensed milk was the best! The flavours we tried were cookie dough, Nutella Ferrero Roche, then Nutella Bueno Bar with crushed hazelnuts and crushed strawberry cheesecake Oreos. Such a heavenly dessert! Thank you!

    • Gemma Stafford on October 15, 2017 at 10:38 am

      Hi Sue,
      I am really happy to hear this, delighted that all worked out well for you with this recipe, thank you for letting me know,
      Gemma 🙂

  3. Hameeda on September 29, 2017 at 1:06 am

    Can I use whipped cream

    • Gemma Stafford on September 29, 2017 at 2:20 am

      hi there,
      This depends on what you mean by whipped cream. If you can buy cream, which is in liquid form, that will be best. This is fresh cream, from dairy milk, which can be whipped up at home. You can of course try the whipped cream, I would!
      Gemma 🙂

  4. big bold baker 12 on September 17, 2017 at 10:02 am

    hey Gemma can you make rolled ice cream using store bought ice cream by melting it and doing the same thing xxx 🙂 bigboldbaker 12

    • Gemma Stafford on September 18, 2017 at 2:09 am

      hi there,
      Yes! do not melt it, just soften it. Frozen foods should not be thawed and re-frozen. This is a matter of food safety,
      Gemma 🙂

  5. Diana Sullivan on September 12, 2017 at 2:07 pm

    When making the condensed milk for this recipe, can you substitute the milk and sugar with alternative ingredients, specifically raw or almond milk, and honey or agave?

    • Gemma Stafford on September 13, 2017 at 5:54 pm

      yes you can replace the milk with an alternative milk. Also you can use maple syrup, agave or honey. It should still work great 🙂

  6. Rihamxxx on September 9, 2017 at 8:20 am

    hey Gemma can you melt ice-cream and make rolled ice-cream or would it not work…xxx Riham

    • Gemma Stafford on September 10, 2017 at 6:17 am

      Yes, this will work for you, do not allow it to over-melt, just soften it, spread it out, add other ingredients, freeze flat, covered.
      Frozen food must not be fully defrosted and re-frozen, this is a general rule in the food hygiene world, so work quickly,
      Gemma 🙂

  7. Kathy on September 3, 2017 at 9:37 am

    Hi, Gemma. Good day. May I know if there is an alternative which I can use aside from Nutella. It is quite expensive here in the Phils. Thanks!

  8. Bec on August 31, 2017 at 2:42 pm

    Hi Gemma,

    I am going to make rolled ice cream as a treat with my kids. Would this work with the ice cream base from the 2 ingredient ice cream recipe (eg, pre making the base and then using some of it for the rolled ice cream). Thanks!

    • Gemma Stafford on September 1, 2017 at 3:33 am

      Hi Bec,
      Yes! this will work for you too. Keep it thin on the traty to ensure a good roll,
      Gemma 🙂

  9. Salma on August 31, 2017 at 4:40 am

    Hi gemma,
    Love your recepi want to try it soon . Can I use milk instead of cream?

    • Gemma Stafford on September 1, 2017 at 3:58 am

      hi Salma,
      Not so much! it will not be creamy, it will freeze like water, and you will not be able to roll it, sorry,
      Gemma 🙂

  10. jelly fish on August 31, 2017 at 3:41 am

    lov ur videos 🙂 😉 😉

  11. jelly fish on August 31, 2017 at 3:40 am

    hi gemma ,
    if have a suggestion
    can u make macron in mug
    next time
    its my suggestion

    • jelly fish on August 31, 2017 at 3:43 am

      please try this please :/

      • jelly fish on August 31, 2017 at 11:14 pm

        thank you so much
        for making macrons

        • Gemma Stafford on September 1, 2017 at 3:20 am

          Thank you,
          Gemma 🙂

  12. jelly fish on August 31, 2017 at 3:09 am

    hello gemma,
    lov ur recipes
    but i dont find many ingredients in india 🙁
    but i want to try ur recipes
    can u do a video with simple indredients

    – by one of ur great fan

  13. jelly fish on August 31, 2017 at 3:05 am

    i dont have cream with me ?? can i use milk instead
    ???
    please tell i love to make ur recipes

    -by one of ur great fan

  14. Kathy on August 28, 2017 at 10:56 pm

    Hi, Gemma. I came across your videos last night and i instantly fell in love with your rolled ice cream. I’ll definitely try to do this at home. I am certain that my family, especially my kids, will love them. Thanks for sharing. Looking forward to more easy recipes from you. 😀

    • Gemma Stafford on August 29, 2017 at 1:15 am

      Hi Kathy,
      I am really happy to hear this, do try it, it is fun too!
      It is good to have oyu with us,
      Gemma 🙂

  15. Serena Williams on August 27, 2017 at 4:16 am

    Gemma this is Serena again and I am really sorry to disturb you . But can I use any cream for the no machine ice creams also thank you

    • Gemma Stafford on August 27, 2017 at 8:16 pm

      Hi Serena,

      Use a cream that whips up well like a whipping cream or double cream. It has to be able to whip.

      Hope this helps,
      Gemma.

  16. Meriem on August 26, 2017 at 10:52 am

    Hi Gemma
    I love all your recipes they’re amazing, thank you for the sharing ❤ i’m from Algeria

    • Gemma Stafford on August 27, 2017 at 3:11 am

      hi Meriem,
      Thank you for your kind comment, I am happy that you are with us in Algeria,
      Gemma 🙂

  17. Serena Williams on August 24, 2017 at 7:06 am

    Hi Gemma
    This is Serena I am eleven years old and i L.O.V.E making desserts but I generally don’t find whipping cream in Tamil Nadu (India) and I was Very happy when you said we can use any type of cream we’d like so thank you so much and I also love all of your recipies thank you again for that too.

    Serena

    • Gemma Stafford on August 25, 2017 at 2:20 pm

      Hi Serena,

      I’m so delighted you are able to make my rolled ice cream. Good luck and make sure you share a photo when it’s done 🙂

      • Serena Williams on August 27, 2017 at 4:14 am

        Hi Gemma

        I surely will post the picture Gemma .thank you so much for replying😊

  18. salman123 on August 24, 2017 at 1:49 am

    hi gemma
    1)what oven setting should i use for baking french macarons
    2)what oven setting should i use for baking cookies
    3)what oven setting should i use for baking cakes
    sorry for asking so many questions

    • Gemma Stafford on August 24, 2017 at 3:29 am

      hi Salman,
      the temperature setting are usually shown for every recipe here on the website.
      ( Leave shells on in a dry area to dry for about an hour, so that when you press the surface it is dry and not sticky.
      Preheat your oven to 300 degrees F (temperature varies depending on your oven
      Before they go in the oven pipe on your $ signs (or euros etc) . You don’t need a nozzle, just cut a very small hole in the bag
      Bake for 15-20 minutes, depending on the size of your shells. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely. If they do not remove easily from the tray that means they need more baking.
      (https://www.biggerbolderbaking.com/french-macaron-pots-of-gold/) check the recipes.
      The setting on your oven depends on which type of oven you have. 18C/350F is a general temperature in an electric oven for cookies and cakes, but it will tell you in the recipe. (https://en.wikibooks.org/wiki/Cookbook:Oven_Temperatures) there is a great guide here.
      I do hope this is of help to you,
      Gemma 🙂

      • salman123 on August 24, 2017 at 4:24 am

        i ment up or down or up and down element

        • Gemma Stafford on August 26, 2017 at 1:40 am

          Hi Salman,
          I think you need to consult your instruction book for your own oven. the temperature selector will usually decide which elements to bring into play when baking. If you cannot find your book, do a search online for your brand, this is usually helpful.
          Gemma 🙂

  19. Desirae on August 22, 2017 at 12:04 pm

    Gemma,
    I have watched your Youtube videos for quite sometime now and I have to say I love your recipes and your crafty ways you come up to make baking easy, fun and way over the top. Anytime I have a bad day I watch one of your videos and I am good to go again! I hope you keep making videos and sharing more great stuff for me to make! P.S Your Mug Meals and Irish food is soooooo good. Thank you for all you do 🙂

    • Gemma Stafford on August 22, 2017 at 8:05 pm

      Well Desirae that was such a lovely message. I really appreciate your kind words.

      I’m delighted you enjoy my videos. I have new mug meals coming next week and then heading into Fall we have some really fun things planned.

      All the best,
      Gemma.

  20. murbina123 on August 21, 2017 at 2:30 am

    Hi, Gemma,
    I am such a big fan! this ice-cream looks like so much fun to do! I think I will try it. Would you also be able to please bake something containing rose water essence? I have got it at the back of the cupboard and don’t know what to d with it. thanks 🙂

    • Gemma Stafford on August 22, 2017 at 3:10 am

      Hi Murbina,
      the most usual thing to use this for is Turkish delight. I think it would work well in sorbet, and ice cream, in panacotta it would be divine! The worry I would have for my ice cream is that this may feel a little over sweet, without something to balance it out, such as raspberries!
      Check out my pannacotta recipe here (https://www.biggerbolderbaking.com/coconut-panna-cotta/) see what you think!
      Gemma 🙂

  21. Sufyan Majeed on August 20, 2017 at 7:09 am

    Hi Gemma,
    Can you make brownie pancakes which tastes just like brownies and fudgy like them?

    • Gemma Stafford on August 21, 2017 at 2:10 am

      Well, there is a challenge! I will add this to my ideas list,
      Gemma 🙂

  22. NA on August 19, 2017 at 10:04 pm

    Just had Thai/rolled ice cream for the first time a few days ago – what a timely recipe! Thanks for sharing!

    • Gemma Stafford on August 20, 2017 at 3:03 am

      Hi there,
      Yes, this is quite the trend at the moment, I hope you enjoy this one,
      Gemma 🙂

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