Rolled Ice Cream 4 Ways

Rolled ice cream taking over your Insta feed? Now it can take over your kitchen in mango, ube, Oreo and PB&J flavors.

Mango Coconut
SERVINGS:
serving time6

INGREDIENTS

• 2 cups heavy cream
• 1, 14 ounce can sweetened condensed milk
• 2 mangos, peeled and cubed, divided
• 1 teaspoon coconut extract
• 1/2 cup sweetened coconut flakes, divided
• Toasted coconut, dried mango and cashews for topping

INSTRUCTIONS

1. Add the heavy cream, condensed milk, half of the mango chunks, coconut extract and half of the coconut to a blender. Blend on high speed for about 5 seconds until combined.
2. Pour the mixture onto a rimmed baking sheet, sprinkle with remaining coconut and mango and freeze for about 30 minutes until firm.
3. Cut the frozen ice cream into strips, and use a spatula to gently roll the ice cream into short tubes. Place each tube into a bowl and top with toasted coconut, dried mango and toasted cashews.

Ube
SERVINGS:
serving time6

INGREDIENTS

• 1 cup cubed purple sweet potato
• 2 cups heavy cream
• 1, 14 ounce can sweetened condensed milk
• 1 teaspoon coconut extract
• Toasted coconut, for garnish

INSTRUCTIONS

1. In a small saucepan, bring 4 cups of water to a boil. Add the diced sweet potato and reduce to simmer for 5 to 10 minutes until fork tender. Strain the cooked potato pieces and allow to cool.
2. Add the heavy cream, condensed milk and cooked ube to a blender. Blend on high speed for about 5 seconds until combined.
3. Pour the mixture onto a rimmed baking sheet and freeze for about 30 minutes until firm.
4. Cut the frozen ice cream into strips, and use a spatula to gently roll the ice cream into short tubes. Place each tube into a bowl and top with toasted coconut.

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