There’s something almost magical about Thai rolled ice cream. Maybe it’s the sound of metal scrapers clinking against the cold plate, or the sight of liquid ice cream mixture transforming into little scrolls right before your eyes. I first stumbled upon it in a Bangkok night market, watching vendors roll up ice cream like it was origami for dessert lovers. I knew instantly—I had to try making it at home.
The good news? You don’t need a passport or a street vendor’s cart to make Thai rolled ice cream. With a simple ice cream base, some fun mix-ins, and a flat freezing surface, you can whip up this treat in your kitchen.
This guide will walk you through everything: how to make the ice cream mixture, how to roll ice cream at home, and some flavor variations you’ll want to try immediately.
What is Thai Rolled Ice Cream?
Thai rolled ice cream (sometimes called “ice cream rolls” or “stir-fried ice cream”) comes from Thailand’s street food culture. Vendors pour a creamy base onto an ice-cold flat surface, chop in mix-ins like fresh fruit or cookies, and then spread it thin before rolling it into tight little scrolls.
It’s part performance art, part dessert. The final product isn’t just ice cream—it’s an experience. You can make it as simple or as extravagant as you want, depending on the ingredients for rolled ice cream you add.
Ingredients for Rolled Ice Cream
You don’t need fancy ingredients. Here’s the simple rolled ice cream base recipe you can customize endlessly:
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
Optional Add-Ins (pick your favorite):
- Strawberries, blueberries, or mango
- Crushed cookies (Oreo works perfectly)
- Brownie chunks
- Peanut butter swirls
- Nutella or caramel drizzle
This homemade rolled ice cream starts with the base, and then you add flair. It’s like a blank canvas—what you paint on it is totally up to you.
How to Make Rolled Ice Cream at Home
You’ll need a flat freezing tray or a metal baking sheet that can fit in your freezer. The colder, the better. Some people invest in a special “ice roll” pan, but if you’re just experimenting, a sheet pan works too.
Step 1: Prepare the Ice Cream Mixture
Whisk together the heavy cream, milk, sugar, and vanilla until the sugar dissolves. That’s your liquid base.
Step 2: Pour and Freeze
Pour the mixture onto your chilled tray. Spread it evenly so it’s thin but not too thin. Pop it into the freezer for 3–4 hours until firm but still workable.
Step 3: Add Mix-Ins
Once the base is semi-frozen, scatter your chosen mix-ins on top. Think crushed cookies for a cookies and cream rolled ice cream vibe, or diced mango for a tropical kick.
Step 4: Roll It Up
Here’s the fun part. Use a flat spatula or scraper to push the frozen sheet into rolls. If the rolls don’t come out perfect at first—don’t sweat it. The taste doesn’t depend on geometry.
Step 5: Serve with Toppings
Transfer the rolls into a cup, add whipped cream, chocolate drizzle, sprinkles, or fresh fruit. Congratulations—you’ve made DIY rolled ice cream at home.
Why This Recipe Works
Rolled ice cream recipes are all about texture. By freezing the base thinly and rolling it, you get a creamy but slightly chewy bite. Unlike churned ice cream, which is airy, this method keeps it dense and rich.
Plus, rolling ice cream lets you customize every batch. One tray could be cookies and cream, the next could be berry cheesecake, and the next could lean toward Italian gelato recipe flavors. It’s interactive, fun, and kid-approved.
Flavor Ideas to Try
Here are a few combinations that work beautifully:
- Cookies and Cream Rolled Ice Cream: Classic crushed Oreos in the base, topped with chocolate syrup.
- Berry Cheesecake: Blend in strawberries and swirl in cream cheese before freezing.
- Thai Mango Sticky Rice Twist: Mix in fresh mango chunks and drizzle with condensed milk.
- Nutella Swirl: Add streaks of Nutella before freezing, then roll into chocolate heaven.
- Gelato-Inspired Pistachio: Use the same base but add pistachio paste for a gelato recipe feel.
Think of this as a playground. Whatever dessert inspires you can become an ice cream roll recipe.
Pro Tips for Rolling Success
- Chill your tools: A cold scraper or spatula prevents the rolls from sticking. Pop it in the freezer for 10 minutes before starting.
- Work quickly: Once the mixture starts to soften, it’s harder to roll. Move fast and don’t overthink.
- Keep it thin: Spread the mixture as evenly as possible—about 1/8 inch thick. Too thick, and the rolls won’t curl.
- Experiment: This dessert invites play. Don’t be afraid to toss in random snacks from your pantry. Granola bars, pretzels, even breakfast cereal can work.
Remember—Thai rolled ice cream isn’t about perfection. It’s about fun, flavor, and creativity. If your first rolls look more like scrunched-up tortillas than tight curls, laugh it off and eat them anyway.
Storing Your Ice Cream Rolls
Rolled ice cream tastes best fresh, but if you make extra, store the rolls in an airtight container in the freezer. Layer parchment paper between them to avoid sticking. They’ll last about a week, though the texture is creamiest within the first 2 days.
DIY Rolled Ice Cream vs. Traditional Ice Cream
Traditional ice cream relies on churning air into the mixture, giving it a lighter, softer consistency. Rolled ice cream skips that step, which makes it denser and more indulgent.
If gelato is your benchmark, rolled ice cream sits somewhere between gelato and custard: smooth, firm, and rich. The rolling process isn’t just for show—it changes the texture, making every spoonful satisfying in a different way.
Why People Love Thai Rolled Ice Cream
- Interactive: You’re not just eating dessert—you’re part of the process.
- Customizable: One tray can become five different flavors depending on your mood.
- Street Food Vibe: It’s like bringing Thai recipes dessert culture into your own kitchen.
- Photogenic: Ice cream rolls photograph beautifully (hello, Pinterest!).
If you’re a dessert enthusiast, this recipe scratches the itch for creativity while giving you a showpiece dessert that’ll impress anyone.
Final Thoughts
Making Thai rolled ice cream at home feels like bringing a piece of Thai street food culture right into your freezer. The process is simple, playful, and endlessly customizable. Whether you’re rolling up cookies and cream, berry cheesecake, or a gelato-inspired pistachio creation, this dessert has a way of turning ordinary evenings into something special.
So grab your scraper, pour your ice cream base, and start rolling. Just don’t be surprised when your friends start asking you to host a “DIY rolled ice cream night.”
Thai Rolled Ice Cream
Ingredients
Method
- In a mixing bowl, whisk together heavy cream, milk, sugar, and vanilla until the sugar is dissolved.
- Place a flat sheet pan or a metal tray in the freezer for at least 1 hour before using.
- Pour about 1 cup of the mixture onto the frozen tray. Spread it out evenly with a spatula so it’s thin, about ⅛ inch thick.
- Scatter your chosen mix-ins (like strawberries or cookies) across the mixture. Press them in lightly with the spatula.
- Place the tray in the freezer for 3–4 hours until firm but not rock solid.
- Using a cold flat scraper or spatula, start at one end of the sheet and push forward firmly at a 45-degree angle. The mixture will curl into rolls.
- Place the rolls upright in a cup and top with whipped cream, fruit, syrup, or sprinkles. Enjoy immediately.
Notes
- Don’t worry if your first rolls look messy—practice makes perfect.
- For dairy-free, swap the heavy cream and milk with full-fat coconut milk.
- Work quickly when rolling, since the ice cream softens fast once out of the freezer.
FAQs About Thai Rolled Ice Cream
1. Do I need a special pan to make rolled ice cream?
Not necessarily. A sheet pan or metal tray from your freezer works fine. A professional ice roll pan just makes it easier.
2. Can I make a dairy-free version?
Yes! Swap heavy cream and milk for full-fat coconut milk. It gives a tropical twist.
3. How long does the ice cream base need to freeze before rolling?
Usually 3–4 hours. The mixture should be firm but not rock-solid.
4. What’s the difference between Thai rolled ice cream and gelato?
Gelato is churned slowly, incorporating less air. Rolled ice cream isn’t churned—it’s frozen flat and rolled, which gives it a distinct texture.
5. Can I use store-bought ice cream mixture?
Technically yes, but it won’t spread as smoothly. Homemade rolled ice cream base gives the best results.
6. How do I get my rolls tight like the ones from Thai street food vendors?
It’s all in the angle. Hold your scraper at about 45 degrees and push firmly but smoothly. It takes a little practice.
7. Is it worth making rolled ice cream at home?
Absolutely. It’s not just about the dessert—it’s about the experience of crafting and rolling it yourself.
