3. Use a sharp, thin spatula for rolling. I keep a cheap putty knife from the hardware store saved specifically for this task. But really, any tool or spatula -- like the Oxo Lasagna Turner -- will work as long as it's sharp enough to cut sections in the ice cream and thin enough to slide under the sheets of ice cream to get them rolling.

Rolled Ice Cream Flavor Ideas

The best thing about homemade ice cream is that you can make any flavor you want. But with rolled ice cream it's easier -- and you can even create multiple flavors within one batch, if you want. Add-ins and flavorings can be whisked into the base directly in the pan, and toppings can be sprinkled on top just before freezing. Below are some basic ratios for a fruity version, a version with small add-ins like sprinkles and nuts, and one with bulky add-ins like candy bars and crushed cookies.

Serving Rolled Ice Cream

Once in the freezer, the ice cream base needs about two hours to freeze. Once it's cold enough, put one pan on the counter at a time and, working quickly, roll the ice cream by cutting it into sections and then rolling the sections into tight tubes.

Tongs work really well for transferring the finished rolls to small bowls or ramekins. Most rolled ice cream shops serve their rolled ice cream with whipped cream and extra add-ins on top -- after all, half the fun of rolled ice cream is the presentation.

Rolled Ice Cream

Serves 4

Prep time: 10 minutes

For the ice cream base:

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