We have a few tips to help you make the best homemade rolled ice cream that's been tested and perfected with a handful of ingredients and basic equipment you likely already have in your cabinet (sheet pan, whisk, and spatulas). Our 4-ingredient vanilla rolled ice cream recipe makes the perfect base for tons of different toppings from fruit to candy and everything in between!  Why this recipe worksIf you’ve ever wondered how to make rolled ice cream at home, you’ve come to the right place. We have a few tips to help you make the best homemade rolled ice cream that’s been tested and perfected with a handful of ingredients and basic equipment you likely already have in your cabinet (sheet pan, whisk, and spatulas). Rolled ice cream is very similar to no churn ice cream which requires no added sugar as it gets its sweetness from the sweetened condensed milk. It’s softer than traditional ice cream but very creamy, delicious, and a unique way to enjoy your favorite frozen dessert with fun toppings and additions. Ingredients you will needGet all measurements, ingredients, and instructions in the printable version at the end of this post. Ingredient Info and Substitution SuggestionsICE CREAM – The ratio of sweetened condensed milk to heavy cream is really important, particularly when there are no additional mix-ins to this vanilla ice cream. If you find that the ice cream is too soft and won’t roll without melting into a puddle before you can get it off the pan then you need to add more heavy cream (or less sweetened condensed milk) to the mixture. If the ice cream is brittle and breaks instead of rolls, you need a greater portion of sweetened condensed milk. Different brands of sweetened condensed milk may make a difference also. See the recipe card at the end of this post for more information. How to Make Rolled Ice CreamThese step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Frequently Asked Questions & Expert TipsHow do I store homemade rolled ice cream and how long does it last? Store rolled ice cream in the freezer for up to 1 month. Cover the sheet pan tightly with plastic wrap or form rolls and transfer to an airtight container.
What size pan should I use? You can use any size pan (or pans) – as long as they are metal and have a rim. Pour just enough base mixture into the pan to spread a thin, solid layer (there was no such thing as “too thin” in my experiments) and freeze, then roll, then repeat. Store the rest of the base mixture in the refrigerator in between pours. I preferred using quarter sheet pans and doing smaller batches at a time. Serving SuggestionsLoad up your vanilla rolled ice cream with a variety of different toppings like fresh berries, cereals, pretzels, chocolate chips, mini marshmallows, whipped cream, chopped candy, or drizzle with chocolate, caramel, raspberry, strawberry, and other flavored syrups. The options are endless, and it’s up to you to decide! Rolled ice cream melts quickly, so work fast during the process of making and decorating. Keep the ice cream in the freezer when you are not working with it to prevent it from melting or getting overly soft. It may be difficult to make if you live in an overly hot or humid climate or if your temperature indoors isn’t cool enough. More Ice Cream Recipes
We have a few tips to help you make the best homemade rolled ice cream that's been tested and perfected with a handful of ingredients and basic equipment you likely already have in your cabinet (sheet pan, whisk, and spatulas). IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them! Print It Rate It Save It Course: Dessert Cuisine: American Servings: 4 servings 3 hrs 5 mins Calories: 532
Serving: 1serving | Calories: 532cal | Carbohydrates: 24g | Protein: 6g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 147mg | Sodium: 226mg | Potassium: 257mg | Sugar: 24g | Vitamin A: 1851IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 0.2mg
Amanda FormaroAmanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left! Latest posts by Amanda Formaro (see all)
Reader InteractionsFree RecipesBy email every weekLatest recipes straight to your inbox! Is condensed milk necessary in ice cream?Cold condensed milk is a key ingredient and there is no substitute. It makes the ice cream softer and scoopable. You can use fat-free or low sugar if you wish.
What is the base of rolled ice cream?Condensed milk and double cream both work brilliantly in an ice cream roll base. The base mixture needs to be freezable yet pliable (to allow it to be rolled up properly) and, of course, it should taste rich, creamy and delicious.
Can you use normal milk instead of condensed milk for ice cream?Milk & Sugar Method
Don't fret if you don't have a can of sweetened condensed milk (SCM) in the pantry. You will be on your way to fresh snow ice cream in a jiffy just using milk and sugar. Whole milk, or at least 2% works best, but you can also use 1% or skim.
What is rolled ice cream mixture made of?The key to successful rolled ice cream is making a frozen base that is freezable but still pliable enough to roll up when cold (and that tastes delicious, of course). There are two ingredients that can guarantee just that: sweetened condensed milk and heavy cream.
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How to make rolled ice cream without condensed milk
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