Ice pan for rolled ice cream

Spread a liquid base in a thin layer on a very cold pan, and once it sets, roll it up with a spatula. A portion in a few minutes — more a show than a way to stock up.

Rolled ice cream is more of a performance than something to stock the freezer with. You pour a liquid base onto a very cold pan, chop fruit or biscuits into it with spatulas, spread it into a thin layer and, once it sets, roll it into cylinders. A portion is made in front of you in a few minutes — which is why children and guests love it.

Where it comes from

Rolled ice cream comes from Thailand, where it has been sold as street food since around 2009. From about 2012 it spread around the world, helped by videos on social media. It is also called “stir-fried ice cream” — except that the pan is ice-cold instead of hot.

How it works

The base freezes directly on the cold metal. Because the layer is very thin, it freezes quickly, even without being churned in a machine. Chopping with the spatulas mixes in the add-ins and helps the base set evenly. When the layer is firm but still pliable, you cut it with a spatula and roll it up.

There are two types of pan:

• Professional compressor pan (“ice pan”, “fry ice cream machine”). The stainless steel plate is chilled by its own compressor, according to available sources to about −30 °C. The pan stays cold all the time, so it can make portion after portion.
• Home pan with a cooling liquid. It works like the bowl of an ice cream maker: you freeze it in the freezer first, and it then passes the cold on to the base. Its store of cold is limited, so it manages only a few portions before it has to be frozen again.

As a home substitute you will sometimes also see a frozen baking tray. It holds very little cold, though, and warms up quickly, so treat it only as an experiment.

Step by step

1. Prepare the pan. Freeze a home pan exactly according to the manufacturer’s instructions; switch on a compressor pan and let it cool down.
2. Prepare the base and add-ins. Chill the base (for example milk, cream and sugar) in the fridge. Have fruit, biscuits or chocolate chopped and within reach.
3. Pour the base onto the pan — only as much as you need for one portion.
4. Add the add-ins and chop. Chop them with two spatulas and mix them into the base until it starts to thicken.
5. Spread a thin layer over the whole surface of the pan.
6. Roll. When the layer is firm, push the spatula under the edge and press it forward until the ice cream rolls up into a cylinder.
7. Serve straight away — stand the rolls up in a cup or bowl and decorate.

On a professional pan, one portion takes about two minutes.

Capacity and the result

The pan handles one portion at a time. Home pans with a cooling liquid are designed for small quantities — the Mikamax pan, for example, is sized for 400 ml of base.

The base is not whipped, so it contains very little air. The rolls are firmer than a scoop from an ice cream maker; they are thin and melt quickly. We did not find the exact temperature of the finished rolls in a reliable source.

How to adapt a recipe

• A liquid dairy base without large pieces. Add-ins are added only on the pan.
• Less sugar and no alcohol. A very sweet base and alcohol both lower the freezing point, so the base sets slowly and the layer will not roll.
• Everything chilled. A warm base or warm add-ins quickly warm up the pan.
• A thin layer. A thick layer does not roll into a cylinder, it cracks.

Maintenance and hygiene

• Wash the pan straight after use, before the base dries on.
• According to the manufacturer, some home pans can go in the dishwasher (Manboxeo, for example) — check the manual.
• On home pans with a cooling liquid, do not use very sharp metal utensils that could damage the surface.
• Wash the spatulas as thoroughly as the pan. Remnants of a dairy base are a breeding ground for bacteria.

Typical mistakes

• A warm pan — the base does not set, it just smears.
• Too thick a layer — it will not roll, it breaks.
• Too sweet a base — it stays soft and sticky.
• Working slowly — the pan warms up while you prepare the add-ins.
• Too many portions in a row on a home pan — after a few portions the pan has to be frozen again.

What to look for when buying

• A home pan with a cooling liquid is cheap and small, fine for occasional fun.
• A compressor pan is intended more for stalls and events — it is expensive, large and needs space.
• Accessories: two spatulas are a must; some sets include them.
• Surface size: a larger surface means a larger portion, but also more space in the freezer.
• Washing: a dishwasher-safe pan is an advantage.

Approximate prices as of 9/2026

Based on offers on zbozi.cz in September 2026; prices change quickly.

We have not checked Slovak prices for this category.

Safety

The pan is very cold. Do not touch it with bare hands for more than a moment, and children should only work with it using spatulas and under supervision. Rolling is great fun for children if the spatulas and the pan stay in adult hands while the children choose the add-ins and decorate the finished rolls.