Roll can ice cream recipe

Seal can with lid and secure with duct tape. Place the small can inside the larger can and surround with about 6 cups of crushed ice and 1 cup of rock salt. Attach lid to the larger can if you have one. If not, you can use several layers of plastic wrap. Secure the wrap with a couple rubber bands and then wrap tightly with duct tape. Grab a friend and roll the can on the ground back and forth to each other for about 15 minutes.

We suggest you do this over some newspapers or a towel just in case there are any leaks. Remove the small can from the larger one. Discard melted ice and salt mixture. Open the small can and stir the ice cream. Be sure to scrape the ice cream from the sides. Place the lid on the top and secure with duct tape and place back in larger can. It should just cover the bottom of the pan. 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. 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. Course: Dessert. Cuisine: Thai, Worldwide. Keyword: fun, heavy cream, summer. Servings: 2 people. Calories: kcal.

Author: Matt Taylor. Instructions Chill the sheet pan or ice cream roll kit pan in the freezer for a few hours. Create the base by adding the cream, whole milk, and sugar in a small pot. Heat it on medium-high until it barely starts to bubble. Make sure to stir the mixture so it doesn't burn. Heating it up will dissolve the sugar. Once it starts to bubble remove the ice cream base from the heat and allow it to cool at room temperature for a few minutes. Then transfer it to a bowl and chill in the fridge for 30 minutes to an hour.

Remove the super cold sheet pan from the freezer along with the paint scrapers. Add the Oreo cookies to the ice cream base and then pour it onto the chilled pan. Chop and mix the cookies into the ice cream base. Scrape it to the center and chop, scrape and chop until well combined. Place the pan in the freezer for at least 4 hours.

About 30 minutes before serving place the serving bowl in and the paint scrapers in the freezer as well. Now take out the pan of ice cream, serving bowl, and paint scrapers out of the freezer. Use the cold paint scraper at one end at scrape and push at a degree angle.

This motion will roll up the ice cream. Use tongs to remove the ice cream and place it in the chilled serving bowl. Once done top the Ice cream rolls with whatever you like. Notes These facts do not include any toppings that you may put on. And are based on 2 small servings with 2 and a half to 3 ice cream rolls a piece. Pin it! Tags cold heavy cream summer. Twitter Facebook Pinterest Print. Matt Taylor YouTuber and food blogger with a passion for cooking, eating, being outdoors and watching movies.

You are so very welcome, Anna Beth! Let me know how it turns out the next time you try it. Funny I just had ice cream rolls the other day. They are so fun to eat! Leave a Comment Cancel Your email address will not be published.

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