Thai Rolled Ice Cream
Silky condensed-milk base rolled into ribbons on a frozen pan, topped with fresh fruit and crushed pistachios. Street-cart classic made at home with zero special equipment.
- Total time
- 35 min
- Servings
- 4
- Calories
- 412
- Protein
- 5g
Ingredients
- ¾ cup sweetened condensed milk
- 1.5 cups heavy cream
- 1 tsp vanilla extract
- 1 cup fresh strawberries or mango, thinly sliced
- ⅓ cup roasted pistachios, finely chopped
- ¼ cup sweetened shredded coconut
- 1 whole lime, zested
Instructions
- 1
Place a 9 × 13-inch metal baking pan in the freezer for at least 20 minutes.
- 2
Whip heavy cream to stiff peaks using an electric mixer, about 2 minutes.
- 3
Fold condensed milk and vanilla into whipped cream until fully combined and no streaks remain.
- 4
Pour mixture onto the frozen pan and spread in a thin, even layer.
- 5
Freeze for 5 minutes until the surface is just firm to the touch but still pliable.
- 6
Scrape the mixture into thin ribbons using a bench scraper or flat spatula, working quickly.
- 7
Transfer rolled ribbons to serving bowls, piling loosely so they hold their shape.
- 8
Top with sliced fruit, pistachios, coconut, and lime zest. Serve immediately.
Tools you’ll need
- 9 × 13-inch metal baking pan
- electric mixer or whisk
- bench scraper or flat metal spatula
- bowls for serving
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