Best 5 Roll The Can Ice Cream Recipes

COFFEE CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.

ROLL-THE-CAN ICE CREAM

Steps:

• 1. Ice Cream directions: Mix all the ingredients together... Put in the smaller can. Put cover on little can Sit it inside of larger can. Freezer directions: Layer half the crushed ice alternately with half of the salt in the empty space in between the cans. Cover the larger can. Now the fun begins. Choose a hard level surface like a patio or cement walk and roll th can back and forth for 10 minutes. Open outer can, empty ice and water. Lift out small can, wipe lid dry, and remove can. With a table knife or spatula, scrape ice cream from the sides so it falls into the center. Stir and cover. Return small can. Repack with ice and salt. Roll for about 5 minutes more. Makes 2-1/2 ,cups of delicious ice cream. NOTE: The rollers get the first taste of the ice cream!!

DIY ROLLED ICE CREAM RECIPE BY TASTY

Steps:

• Whisk the heavy cream, condensed milk, and salt in a bowl.
• Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.
• Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they're evenly distributed.
• Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn't melt while rolling.
• After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
• Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
• Enjoy!

KICK-THE-CAN-ICE CREAM

Steps:

• You will also need: 1 lg (#10) empty (coffee can) can and 1 sm 16 oz empty (coffee can) can.
• Place ingredients in small size coffee can and mix with spoon.
• Seal the can with duct tape and place inside a larger size coffee can.
• Surround small can with ice and layers of rock salt.
• Seal large tin with duct tape.
• Roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter).
• Pack again with ice or place in freezer and let stand for 20 minutes before serving.

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.