Roll The Can Ice Cream Recipes

HOW TO MAKE 2-INGREDIENT ROLLED ICE CREAM AT HOME

Steps:

• 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.

ROLL-THE-CAN ICE CREAM

Steps:

• 1. Ice Cream directions: Mix all the ingredients together... Put in the smaller can. Put cover on little can Sit it inside of larger can. Freezer directions: Layer half the crushed ice alternately with half of the salt in the empty space in between the cans. Cover the larger can. Now the fun begins. Choose a hard level surface like a patio or cement walk and roll th can back and forth for 10 minutes. Open outer can, empty ice and water. Lift out small can, wipe lid dry, and remove can. With a table knife or spatula, scrape ice cream from the sides so it falls into the center. Stir and cover. Return small can. Repack with ice and salt. Roll for about 5 minutes more. Makes 2-1/2 ,cups of delicious ice cream. NOTE: The rollers get the first taste of the ice cream!!

COFFEE CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.

ICE-CREAM CAKE ROLL

Steps:

• Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
• Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
• Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
• Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
• Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

DIY ROLLED ICE CREAM RECIPE BY TASTY

Steps:

• Whisk the heavy cream, condensed milk, and salt in a bowl.
• Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.
• Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they're evenly distributed.
• Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn't melt while rolling.
• After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
• Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
• Enjoy!