Rolled Ice Cream

Rolled Ice Cream

Ingredients

2 cups cold heavy cream
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon kosher salt

Mix with a whisk and add in anything you want!

You will need two metal baking sheets (9x13)

Instructions

Make sure you have enough flat space in your freezer for both pans. 

Make the ice cream base. Whisk the cream, sweetened condensed milk, and salt together in a medium bowl and add any extra things like crushed cookies or cereal or nuts and chocolate.

 

Pour the ice cream base into the baking sheets or pans. Divide the ice cream base between the baking sheets or pans.

Freeze the ice cream base for 2 hours. Freeze until completely frozen, about 2 hours.

Roll the ice cream. Roll 1 pan of ice cream at a time (keep the other one in the freezer). Place the pan on a counter top lengthwise and work quickly so that the ice cream doesn't melt.  Use a flat, sharp edged spatula or putty knife to cut the ice cream into 3-inch wide strips. Starting at the bottom, use the spatula to scrape up and roll the ice cream strips into rolls. Using tongs, gently pick up the rolled ice cream and stand them up in a cup or small bowl.

Garnish and serve. Top the rolled ice cream with whipped cream and anything else like nuts, shaved chocolate or sprinkles, etc.