Food Recipes How to Make 2-Ingredient Rolled Ice Cream at Home 5.0 (1) 1 Review Learn how to make the popular Thai frozen dessert at home. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Brandi Milloy Updated on April 13, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 20 mins Yield: 4 servings Jump to recipe 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 feed every summer. If you thought you could only buy rolled ice cream from the pros, we have good news: it's easy to make your own version from scratch, and believe it or not, you only need two ingredients—plus the mix-ins of your choosing. Brandi Milloy's tip: If you don't have room in your freezer to store a handful of trays, try this hack for turning your kitchen into a rolled ice cream shop. Purchase Dry ice pellets, which are essentially crushed dry ice, available at most grocery stores—just be sure to call ahead. Using temperature-safe gloves and extreme caution, pour the dry ice into a baking sheet, filling the pan. Then place your rolled ice cream tray on top. The dry ice will keep your entire tray cold, making rolling the ice cream much easier. If the dry ice causes your ice cream to harden too much, take the tray off the dry ice and try again. It takes practice and rhythm, but once you get the hang of it, you'll be a pro at making rolled ice cream at home. Prostock-Studio/Getty Images Ingredients 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 Directions 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. Prostock-Studio/Getty Images Chef's Notes For best results, freeze your ice cream bowl and rollers at least 1 hour in advance of rolling to help keep your ice cream from melting as you roll. Rate it Print