If you’re looking for a fun and unique dessert that’s sure to impress, look no further than cold stone rolled ice cream! This trendy dessert has taken the world by storm, and for good reason. Made by hand on a frozen stone, this ice cream is rolled up into beautiful spirals and topped with all sorts of delicious toppings, from fresh fruit to candy to whipped cream.
In this article, we’ll share with you two different recipes for cold stone rolled ice cream, along with everything you need to know to make it at home. From the ingredients to the equipment to the cooking time, we’ve got you covered. So let’s get started!
Recipe 1: Classic Cold Stone Rolled Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- Assorted toppings, such as fresh fruit, candy, and whipped cream
Instructions:
- Place a large metal baking sheet or marble slab in the freezer for at least 1 hour.
- In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until well combined.
- Remove the baking sheet or marble slab from the freezer and pour the ice cream mixture onto it.
- Using a spatula or scraper, spread the mixture out evenly on the surface of the cold stone.
- Let the mixture freeze for a few minutes, then use a spatula or scraper to start rolling it up into tight spirals.
- Continue rolling until all of the ice cream has been rolled up into spirals.
- Top with your favorite toppings and serve immediately.
Nutritional Information:
Serving size: 1/2 cup
Calories: 320
Fat: 22g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 85mg
Carbohydrates: 28g
Fiber: 0g
Sugar: 26g
Protein: 4g
Cooking Time:
Preparation time: 10 minutes
Freezing time: 1 hour
Equipment:
- Metal baking sheet or marble slab
- Large mixing bowl
- Whisk
- Spatula or scraper
Serving Suggestions:
Cold stone rolled ice cream is best served immediately after it’s made, so be sure to have all of your toppings ready to go before you start rolling. Some popular topping choices include fresh fruit, candy, sprinkles, chocolate chips, and whipped cream.
Variations:
There are endless variations of cold stone rolled ice cream that you can try! Here are just a few ideas:
- Chocolate: Substitute chocolate sweetened condensed milk for the regular sweetened condensed milk, and add 1/4 cup cocoa powder to the mixture.
- Strawberry: Add 1/2 cup pureed strawberries to the mixture before freezing.
- Mint chocolate chip: Add 1/4 teaspoon mint extract and 1/2 cup mini chocolate chips to the mixture before freezing.
Substitutions:
If you don’t have sweetened condensed milk on hand, you can substitute regular milk and sugar. Use 1 cup of milk and 1 cup of sugar in place of the sweetened condensed milk.
Storage:
Cold stone rolled ice cream is best served immediately after it’s made, but you can store any leftovers in an airtight container in the freezer for up to 1 week.
Tips:
- Be sure to use a metal baking sheet or marble slab for best results. Plastic or glass won’t get cold enough to freeze the ice cream properly.
- Don’t overmix the ice cream mixture, or it will become too thick and difficult to roll.
- Have all of your toppings ready to go before you start rolling, as the ice cream will start to melt quickly once it’s rolled.
Frequently Asked Questions:
Q: Can I use a different type of milk instead of heavy cream?
A: Heavy cream is best for making cold stone rolled ice cream, as it has a high fat content that helps the ice cream freeze quickly and hold its shape. Milk won’t work as well, but you can try using half-and-half or whipping cream if you prefer.
Q: Do I need any special equipment to make cold stone rolled ice cream?
A: You’ll need a metal baking sheet or marble slab that can be frozen, as well as a spatula or scraper for rolling up the ice cream. Other than that, you should have everything you need in your kitchen already!
Recipe 2: Vegan Cold Stone Rolled Ice Cream
Ingredients:
- 2 cans full-fat coconut milk, chilled
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Assorted toppings, such as fresh fruit, nuts, and coconut flakes
Instructions:
- Place a large metal baking sheet or marble slab in the freezer for at least 1 hour.
- In a large mixing bowl, whisk together the chilled coconut milk, maple syrup, and vanilla extract until well combined.
- Remove the baking sheet or marble slab from the freezer and pour the coconut milk mixture onto it.
- Using a spatula or scraper, spread the mixture out evenly on the surface of the cold stone.
- Let the mixture freeze for a few minutes, then use a spatula or scraper to start rolling it up into tight spirals.
- Continue rolling until all of the ice cream has been rolled up into spirals.
- Top with your favorite toppings and serve immediately.
Nutritional Information:
Serving size: 1/2 cup
Calories: 280
Fat: 22g
Saturated Fat: 20g
Cholesterol: 0mg
Sodium: 20mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 16g
Protein: 2g
Cooking Time:
Preparation time: 10 minutes
Freezing time: 1 hour
Equipment:
- Metal baking sheet or marble slab
- Large mixing bowl
- Whisk
- Spatula or scraper
Serving Suggestions:
Just like with the classic recipe, vegan cold stone rolled ice cream is best served immediately after it’s made. Try topping it with fresh fruit, nuts, coconut flakes, or dairy-free whipped cream.
Variations:
You can easily customize this recipe by adding different flavors or mix-ins. Here are a few ideas:
- Chocolate: Add 1/4 cup cocoa powder to the mixture before freezing.
- Matcha: Add 1 tablespoon matcha powder to the mixture before freezing.
- Peanut butter: Swirl in 1/4 cup of peanut butter before freezing.
Substitutions:
If you don’t have maple syrup, you can use agave nectar or honey instead. Just keep in mind that honey is not vegan.
Storage:
Store any leftovers in an airtight container in the freezer for up to 1 week.
Tips:
- Be sure to use full-fat coconut milk for best results. Light coconut milk won’t freeze as well.
- Chill the coconut milk in the refrigerator for a few hours before using it in the recipe.
- Have all of your toppings ready to go before you start rolling, as the ice cream will start to melt quickly once it’s rolled.
Frequently Asked Questions:
Q: Can I use a different type of non-dairy milk instead of coconut milk?
A: Coconut milk works best for this recipe, as it has a high fat content that helps the ice cream freeze quickly and hold its shape. Other non-dairy milks won’t work as well, but you can try using cashew cream or soy cream if you prefer
