The first time I encountered rolled ice cream was on the streets of Bangkok, where vendors transformed liquid cream into delicate scrolls right before my eyes. Years later in my test kitchen, I discovered that this mesmerizing technique could elevate a simple cookies-and-cream concept into something extraordinary. There’s something magical about watching chocolate-infused cream transform into perfect spirals, especially when crowned with a cloud of chantilly and decadent chocolate coulis. What surprises most people? This impressive dessert requires no ice cream maker—just a bit of patience and the right technique.
The Story 📖
Rolled ice cream originated in Thailand as “stir-fried ice cream” before conquering social media feeds worldwide. Unlike traditional ice cream that’s churned to incorporate air, rolled ice cream is flash-frozen on an extremely cold surface and then scraped into tight curls. I’ve adapted this street food technique for home kitchens, pairing it with the timeless appeal of Oreo cookies and rich chocolate. The French-inspired additions of proper chocolate coulis and fresh chantilly cream elevate this dessert beyond its humble origins—creating a perfect marriage between modern technique and classic flavors.
Ingredients Spotlight 🧪
For 2 generous servings:
- 1 cup (250ml) heavy cream (35% fat)
- ¼ cup (60ml) sweetened condensed milk
- 3 tablespoons (45ml) chocolate syrup
- 1 teaspoon (5ml) pure vanilla extract
- 2 Oreo cookies, coarsely crushed
- For the chocolate coulis: 3.5 oz (100g) dark chocolate + 2 tablespoons (30ml) water
- Fresh chantilly cream for serving
The condensed milk is crucial here—it prevents the formation of hard ice crystals, resulting in a smoother final texture. For a dairy-free variation, substitute coconut cream for the heavy cream and add 2 tablespoons of powdered sugar to replace the condensed milk.
Step-by-Step Guide 📝
1. In a medium bowl, whisk together the heavy cream, condensed milk, chocolate syrup, and vanilla until fully combined. The mixture should be pourable but slightly thickened.
2. Pour the mixture onto a metal baking sheet lined with parchment paper, spreading it into a thin, even layer approximately ⅛ inch thick. Sprinkle the crushed Oreos evenly across the surface.
3. Carefully transfer to the freezer, ensuring the sheet stays perfectly level. Freeze for at least 4½ hours or until completely solid.
4. While waiting, prepare the chocolate coulis: Melt the dark chocolate with water in a heatproof bowl set over simmering water (bain-marie), stirring occasionally until smooth. Strain through a fine mesh sieve for a silky texture. Let cool to room temperature.
5. To create the rolls, remove the baking sheet from the freezer and work quickly. Using a sharp metal spatula (chilled in the freezer for 30 minutes beforehand), push forward with even pressure to create 3-inch wide curls. If the ice cream starts to melt, return it to the freezer for 15 minutes.
6. Arrange the rolls vertically in chilled serving glasses or bowls. Top with fresh chantilly cream and drizzle generously with the chocolate coulis. Garnish with additional crushed Oreo if desired. Serve immediately.
Expert Techniques 🛠️
The secret to perfect rolls lies in the scraping angle. Hold your spatula at approximately 45 degrees and apply even, consistent pressure as you push forward. Don’t rush—each roll should form in a single, fluid motion. If you’re struggling with the technique, try using a bench scraper instead of a spatula for more control.
Chef’s Note: Temperature control is everything with rolled ice cream. I keep my metal spatula in the freezer until the last moment, and I sometimes place a sheet of dry ice under my baking sheet during rolling to maintain the perfect texture. No dry ice? Work in a cold room with the baking sheet placed on a bed of ice packs.
Presentation & Pairing Ideas 🍽️
For maximum visual impact, arrange the rolls vertically in clear glasses, allowing their beautiful spiral pattern to be showcased. The contrast between the creamy white rolls, dark chocolate coulis, and white chantilly creates an irresistible presentation.
To elevate this dessert for an adult dinner party, pair with a glass of Sauternes or a coffee-infused cocktail. The slight bitterness in either complements the sweet creaminess beautifully. For a more traditional approach, try serving with a plate of French Alpine Chestnut Tart or alongside Moroccan Orange Almond Cake for a sophisticated dessert selection.
Make this recipe truly your own by experimenting with the base flavor—try infusing the cream with earl grey tea, folding in pistachios instead of Oreos, or creating a miso-caramel variation for an unexpected savory note. The technique remains the same, but the possibilities are endless. Remember, great cooking happens when you understand the method behind the magic.