1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup rainbow sprinkles

Before you begin, make sure that you have flat surfaces in your freezer for 2 rimmed baking sheets or 2 (9- by 13-inch) metal baking pans. You want to use metal, not glass or ceramic, or the ice cream won't freeze quickly.

Whisk the cream, sweetened condensed milk and salt together in a medium bowl.

Divide the ice cream base and pour into the baking sheets or pans.

Divide the extracts, jam, or cocoa between the pans and whisk or stir gently to combine. Cookies or sprinkles can be sprinkled onto the base.

Freeze until completely frozen, about 2 hours.

Roll 1 pan of ice cream at a time (keep the other one in the freezer). Position the pan with a long side closer to you. Working quickly from top to bottom, use a flat, sharp edged spatula to cut the ice cream into 3-inch wide strips. Starting at the bottom, use the spatula to scrape up and roll the ice cream strips into rolls. Using tongs, gently pick up the rolled ice cream and stand them up in a cup or small ramekin.

Top the rolled ice cream with whipped cream, sprinkles, crushed cookies, or sliced berries, as desired.

Recipe note: The nutritional data for this recipe is calculated with the strawberry flavoring.

(Meghan Splawn is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)