Condensed milk and double cream both work brilliantly in an ice cream roll base. The base mixture needs to be freezable yet pliable (to allow it to be rolled up properly) and, of course, it should taste rich, creamy and delicious.

Roll Ice Cream contains less sugar than traditional ice cream; which can immediately mean less calories per serving. Rolled Ice Cream has no air is added into the mix (ie whipping), which makes it denser than that tradition ice cream severed in scoops. I would suggest trying one yourself.

The completed rolling process results in rolls of smooth, semisolid ice cream or gelato. The rolls are placed in a vertical position in an ice cream cup, topped off with various toppings and decorations, and eaten with a spoon.