SIMPLY ROLLED ICE CREAM RECIPE

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DIY ROLLED ICE CREAM - TASTY - FOOD VIDEOS AND RECIPES

You’ve probably seen rolled ice cream all over your Instagram feed, but you can actually make this Thai dessert recipe at home. And the best part: There’s no fancy equipment required, just a sheet pan. Oh, and all you need is heavy cream, condensed milk, salt, and whatever toppings you like best. Looks like ice cream dreams do come true.

Provided by Matthew Johnson

Yield 4 servings

Number Of Ingredients 4

1 pt heavy cream
1 can sweetened condensed milk
1 pinch salt
topping of your choice

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!

Nutrition Facts : Calories 743 calories, CarbohydrateContent 57 grams, FatContent 60 grams, FiberContent 0 grams, ProteinContent 11 grams, SugarContent 57 grams

MARCIA'S ICE CREAM CAKE ROLL RECIPE | ALLRECIPES



Marcia's Ice Cream Cake Roll Recipe | Allrecipes image

A homemade ice cream roll cake that is easy and tasty! Use different flavors of ice cream to make it unique!

Provided by Holly N.

Categories     Desserts    Cakes

Total Time 3 hours 45 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 1 cake

Number Of Ingredients 10

nonstick cooking spray
4 eggs
¾ cup white sugar
¾ cup baking mix (such as Bisquick ®)
½ cup baking cocoa
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup powdered sugar, or as needed
½ gallon ice cream
1 (12 ounce) jar chocolate fudge topping (such as Hershey's®), at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
  • Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
  • While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
  • Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
  • Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
  • Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
  • Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
  • Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.

Nutrition Facts : Calories 470.5 calories, CarbohydrateContent 70.8 g, CholesterolContent 111.9 mg, FatContent 19 g, FiberContent 3.1 g, ProteinContent 8.2 g, SaturatedFatContent 10.1 g, SodiumContent 421.7 mg, SugarContent 54.8 g

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