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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
rolled ice cream recipe
- Total Time: 143 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This homemade rolled ice cream recipe brings magic to life with vibrant pistachios and delicate rosewater swirled into creamy perfection. It’s a wonderful, customizable family activity perfect for entertaining or a fun weeknight project.
Ingredients
- 1.69 cups heavy cream, 35%+ fat
- 0.85 cups sweetened condensed milk
- 1 teaspoon ground green cardamom
- 1 teaspoon alcohol-free vanilla extract
- 0.5 cup pistachios, chopped
- 0.25 cup pistachios, crushed (for garnish)
- 0.5 cup granulated sugar
- 0.5 cup water
- 1 tablespoon food-grade rosewater
- 1 tablespoon dried edible rose petals
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Rosewater Drizzle: Combine 0.5 cup sugar and 0.5 cup water. Simmer for 2-3 minutes until clear. Cool, then stir in 1 tablespoon rosewater. Chill, lidded, for 30 minutes until cold.
- Prepare Ice Cream Base: Whisk 1.69 cups heavy cream, 0.85 cups sweetened condensed milk, 1 teaspoon cardamom, and 1 teaspoon vanilla extract. Mix until smooth and liquid. (If too thick, add 1 tablespoon milk.)
- Chill Rolling Surface: Place a metal baking sheet or pan in the freezer. Chill to -30°C (-22°F) for 1-2 hours or overnight; it must be frosty and dry.
- Pour & Spread Base: On the very cold surface, pour about 150ml of the ice cream base. Use two spatulas to spread it thinly (3-5mm rectangle); work swiftly.
- Add Mix-ins & Freeze: Sprinkle half of the chopped pistachios over the spread base. Freeze for 60-90 seconds until firm but pliable, with opaque edges.
- Roll It Up: Use a spatula at a 45-degree angle to scrape the frozen sheet into neat rolls. Repeat this process for remaining base, adding more pistachios as you go, to form beautiful spirals.
- Serve Immediately: Transfer 4-5 rolls to a bowl. Drizzle with the chilled Rosewater Drizzle. Garnish with crushed pistachios and dried edible rose petals for a pop of color.
Notes
For efficiency, use a large 10-inch by 15-inch jelly roll pan for more rolled ice cream per batch, keep spatulas in the freezer for faster rolling, and pre-portion mix-ins for quick assembly. If the ice cream is too soft, freeze the pan longer or reduce liquid mix-ins. If it breaks while rolling, the surface might not be cold enough or you are working too slowly; practice improves technique.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Freezing, Rolling
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 4-5 rolls (about 150 g)
- Calories: 450 calories
- Sugar: 45 g
- Sodium: 80 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 90 mg