Thai Rolled Ice Cream Recipe

Name: WheatFields Eatery & Bakerys THAI ROLLED ICE CREAM Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 cups whole milk; 1 cups heavy cream; 0.5 cups sweetened condensed milk; 2 tbs granulated sugar; 1 tsp vanilla extract; 0.25 tsp sea salt; 1 tsp pandan extract (or pandan paste); 0.5 cups sweet potato or taro, cooked and mashed (optional for color/texture); 0.25 cups sweetened shredded coconut; 0.25 cups roasted peanuts, roughly chopped; 0.5 cups mango, small dice (optional topping/fold-in); 2 tbs coconut cream (for drizzle); 1 tsp toasted sesame seeds or more shredded coconut; 4 to taste fresh mint leaves; 1 each cold metal chilling pan or stainless steel tray; 2 each spatulas/scrapers

Inspired by WheatFields Eatery & Bakery

Time1h

Serves2

Make Thai Rolled Ice Cream Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ice Cream Base

1 cups whole milk

1 cups Heavy cream

1/2 cups sweetened condensed milk

2 tbs granulated sugar

1 tsp Watkins vanilla extract

1/4 tsp sea salt

Flavor & Mix-ins (Thai-inspired)

1 tsp pandan extract (or pandan paste)

1/2 cups sweet potato or taro, cooked and mashed (optional for color/texture)

1/4 cups sweetened shredded coconut

1/4 cups roasted peanuts, roughly chopped

1/2 cups mango, small dice (optional topping/fold-in)

Finish & Garnish

2 tbs coconut cream (for drizzle)

1 tsp toasted sesame seeds or more shredded coconut

4 to taste fresh mint leaves

Equipment (not edible)

1 each cold metal chilling pan or stainless steel tray

2 each spatulas/scrapers

Method

Ice Cream Base

Make and Chill Base

In a mixing bowl whisk together whole milk, heavy cream, sweetened condensed milk, granulated sugar, vanilla extract, and sea salt until the sugar is dissolved and mixture is homogeneous. Taste and adjust sweetness. Cover and refrigerate for at least 1 hour (preferably 2–4 hours) until thoroughly chilled — cold base freezes faster and yields smoother rolls.

If using pandan: stir pandan extract into the chilled base. If using mashed sweet potato or taro for color/texture, whisk it into the base now until smooth and evenly distributed.

Prepare Mix-ins

Toast the shredded coconut in a dry skillet over medium heat for 1–2 minutes until lightly golden and fragrant; cool. Roughly chop roasted peanuts. Dice mango and keep refrigerated until ready to use. Measure out coconut cream for drizzling and set aside.

Roll Making (on a cold surface)

Place the metal chilling pan in the freezer for at least 2 hours before starting, or use an already-frozen cold plate. The surface must be very cold (near or below 0°F / -18°C) for quick freezing.

Pour a thin, even layer (about 1/4 to 1/3 cup, depending on pan size) of the chilled ice cream base onto the frozen pan. Use a spatula to spread the base into a very thin, even rectangle (2–3 mm thick). Work quickly — the base should begin to freeze around the edges within 20–40 seconds.

When the surface is mostly set but still slightly glossy on top (no liquid pools), sprinkle in a small pinch (about 1–2 tbs total across multiple pours) of toasted shredded coconut and chopped peanuts, and/or a few small spoonfuls of diced mango over the surface. Use the scraper to lightly press mix-ins into the semi-frozen sheet so they adhere.

Starting at one short edge of the sheet, use a flat metal spatula or scraper held at about a 45-degree angle. Push the edge forward slightly to create a tight roll and continue rolling across the sheet to form a roll. If the sheet cracks or breaks, let the surface melt a few seconds then re-smooth and roll again. Repeat to make 6–8 rolls (or as many as pan size allows), pouring a new thin layer of base and repeating the freeze and roll steps until you have the desired number of rolls.

Assembly & Garnish

Stand 4–6 rolls upright in a chilled serving cup or small bowl. Drizzle with coconut cream. Sprinkle with remaining toasted coconut, chopped peanuts, and a light dusting of toasted sesame seeds if using. Add a few diced mango pieces and a mint leaf for color and freshness.

Serve immediately for best texture. If you need to hold them briefly, place assembled cups in the freezer for up to 15–20 minutes; longer storage will flatten the rolls.