ROLL ICE CREAM RECIPES

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ROLLED ICE CREAM RECIPE | REAL SIMPLE



Rolled Ice Cream Recipe | Real Simple image

You know what I’m talking about: those sweet, creamy little swirls of ice cream clustered together in a small cup, covered in colorful toppings. Rolled ice cream is a frozen dessert that originated in Thailand, often referred to as 'Thai rolled ice cream' or 'stir-fried ice cream.' Many will recognize the creamy concoction as the treat that floods their Instagram every summer. If you thought you could only buy rolled ice cream from the pros, we have good news: it’s super simple to make your own version from scratch, and believe it or not, you only need 2 ingredients. Here’s how to make rolled ice cream at home.

Provided by Betty Gold

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

1 pint heavy cream
1 14-ounce can sweetened condensed milk
Pinch of salt
Optional mix-ins: Chopped nuts, Oreos, cocoa powder, strawberry jam, sprinkles, caramel, cookie dough
Optional toppings: Gummy bears, mochi, fresh fruit, sprinkles, cake chunks, chocolate chips, pretzels

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 RECIPE - FOOD.COM



Ice-Cream Cake Roll Recipe - Food.com image

This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 1 cake

Number Of Ingredients 10

3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 cups mint chip ice cream, softened
chocolate syrup, for serving

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.

Nutrition Facts : Calories 2238.4, FatContent 72.3, SaturatedFatContent 38, CholesterolContent 1036.1, SodiumContent 1152.5, CarbohydrateContent 358.7, FiberContent 15.1, SugarContent 260.6, ProteinContent 55.6

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