Description
Learn how to make incredible, picture-perfect rolled ice cream right in your own kitchen! This classic vanilla base is creamy, rich, and easy to master, turning your freezer into a dessert paradise.
Ingredients
Scale
- 1 cup Heavy Whipping Cream
- 1/2 cup Whole Milk
- 1/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- Pinch of Salt
- Ice cubes (for the cold plate method)
- Metal baking sheet or marble slab (chilled in the freezer for at least 4 hours)
Instructions
- Prepare your cold surface: Place a large, rimmed metal baking sheet or marble slab into the freezer for a minimum of 4 hours, ensuring it is completely frozen solid.
- Mix the base: In a medium bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is completely dissolved and the mixture is uniform.
- Chill the base (Optional but recommended): Pour the ice cream base into an airtight container and chill in the refrigerator for 30 minutes to ensure maximum coldness before pouring onto the slab.
- Pour and spread: Quickly pour about 1/4 to 1/3 cup of the liquid base onto the pre-frozen metal sheet. Work quickly before it melts too much.
- Scrape and freeze: Let the base sit for 1-2 minutes until it just begins to freeze around the edges. Using a metal spatula or bench scraper, continuously scrape and spread the mixture across the cold surface until it is uniformly frozen and pliable (about 3-5 minutes).
- Roll the ice cream: Once the mixture is firm enough to hold a shape, gently push the spatula under one edge of the frozen sheet and carefully roll the ice cream into tight cylinders.
- Serve immediately: Place the rolls into a chilled bowl and top with your favorite toppings (fresh berries, chocolate sauce, sprinkles, etc.).
Notes
- If you do not have a dedicated cold plate, you can use the ‘ice bath’ method: Place a metal bowl over a larger bowl filled with ice and salt (this lowers the freezing point). Whisk the mixture constantly until it thickens, then transfer to a very cold baking sheet to finish rolling.
- The key to good rolls is an extremely cold surface and working quickly.
- For richer ice cream, substitute half the milk with cream cheese (whipped smooth first).
- Prep Time: PT5M
- Cook Time: PT5M
- Category: Ice Cream
- Method: No-Churn/Frozen Slab
- Cuisine: American
Nutrition
- Serving Size: 1/2 batch
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 28g
- Protein: 6g