Step 1

Whisk the heavy cream, condensed milk, and salt in a bowl.

Step 2

Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.

Step 3

Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they’re evenly distributed.

Step 4

Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn’t melt while rolling.

Step 5

After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.

Step 6

Place the rolled ice cream in a chilled bowl and top with any toppings you desire.

Step 7

Enjoy!