Go Back

Cookies and Cream Rolled Ice Cream

Why scoop when you can roll your ice cream
Print Pin
Prep Time: 10 minutes
Cook Time: 5 hours


  • 1/8 inch thick sheet pan


  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 tsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 8 chocolate sandwich cookies, crushed


  • Whisk heavy cream, sweetened condensed milk, and salt together in a bowl
  • Mix in the crushed cookies pieces into the ice cream base
  • Pour the ice cream base onto a metal sheet pan or rimmed baking sheet. The mixture should just cover the bottom of the pan
  • Place the sheet, laying flat, into the freezer until the mixture is completely frozen
  • Once frozen, remove the sheet pan from the freezer and place on a flat surface. The sheet should be horizontal, longer side facing toward you
  • Using a metal spatula, work the edge under the ice cream, carefully pushing forward and rolling the ice cream into itself to form a roll.
    Cookies and Cream Rolled Ice Cream
  • Use tongs to transfer the rolled ice cream into a serving dish
  • Repeat process for the remaining ice cream on the pan
  • Sprinkle additional crushed cookies on top