Homemade Rolo Ice Cream? Yep, I went there! Trust me when I tell you that you need this recipe in your life. Today. Not tomorrow, TODAY.
I’m guessing by now, you’ve caught on to the fact that I’m obsessed with Rolos. I mean, come on, I’ve devoted an entire week to them. Well, technically a week and two days because I got a little side tracked by the gorgeous weather and decided cook a pretty serious Southern meal. By serious I mean fried chicken, mashed potatoes with country gravy, corn on the cob and some incredible biscuits that I’ll be blogging next week.
I got inspired to make this Rolo Ice Cream after stopping at McDonald’s for my daily dose of their unsweetened iced tea and happened to lay my eyes upon something that I am going to go ahead and deem as glorious – A Rolo McFlurry. I don’t partake in much from McDonald’s aside from their iced tea and the occasional Filet-O-Fish, but this Rolo McFlurry is pretty genius is my book.
Vanilla soft serve with ribbons of caramel and little bits of Rolo deliciousness – how could this be a bad thing? I didn’t succumb to the pressure of the strategically placed brightly colored ad in the drive-thru though, something I consider a small miracle. But I decided to duplicate this amazing concoction in my own kitchen using my favorite vanilla ice cream base.
This homemade vanilla ice cream recipe does use a custard base, so it’s a little more involved than the Key Lime Pie Ice Cream recipe that I posted earlier in the month, but trust me it’s worth the effort. Plus, it’s adapted from Alton Brown and in my experience, you can’t really go wrong with his recipes.
The vanilla ice cream recipe is pretty stunning on it’s own, but when you drizzle in caramel syrup and chopped Rolos, you’ll pretty much be in ice cream bliss.
Looking for more ice cream recipes?
Blueberry Pie Ice Cream from She Wears Many Hats
Salted Caramel Ice Cream from Food For My Family
Dried Apricot Pistachio Ice Cream from Brown Eyed Baker
June 30th, 2011
Homemade Rolo Ice Cream
Yield: 1 1/2 quarts
Ingredients:
3 cups half-and-half
1 cup heavy cream
1 vanilla bean, split in half and scraped
7 large egg yolks
1 ¼ cups granulated sugar
30 Rolos, unwrapped and chopped
1/3 cup caramel syrup
Directions:
1. In a medium saucepan, over medium heat, combine the half-and-half, heavy cream and vanilla bean with pulp. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Set aside.
2. In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, whisk the egg yolks until they lighten in color and thicken; about 3 minutes.
3. Gradually add the sugar and whisk to combine.
4. Remove vanilla bean pod from cream and discard. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
5. Strain mixture into a container and allow to sit at room temperature for about 30 minutes. If you don't have a fine mesh sieve, no worries, just make sure there aren't any cooked egg bits in your base.
6. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
7. Pour into an ice cream maker and freeze according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Once the ice cream is at the soft serve stage, fold in the Rolos.
8. Place half of the ice cream into a freezer-safe, sealable container. Drizzle the caramel syrup over the ice cream and layer the remaining ice cream over the syrup. Drag a knife or skewer through the ice cream to swirl in the caramel, smooth out the top and freeze for 3-5 hours or until ready to serve.
Notes:
- Rolos do freeze, so the pieces will be slightly hard and crunchy. Basically watch your pearly whites when noshing on this Rolo Ice Cream recipe straight out of the freezer.
- Recipe adapted from Alton Brown via Food Network
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{ 45 comments… read them below or add one }
This is by far the most delicious ice cream recipe I have seen! You are quite right, must have this tonight!
Yes please! In high school, I used to live on Rolo’s and diet coke! The breakfast of champions! Again..you hit a home run with this ice cream!
Looks heavenly. Wish I had a dish right now.
I’m digging ROLO week!!!
Um ok so Rolo’s are kind of the best thing ever. How did we not know McDonalds had them for McFlurrys!? Probably a good thing. But this ice cream! Amazing!!
This will be churning in my ice cream maker this weekend. Thanks for the inspiration.
Wow- that looks absolutely incredible! Great recipe and beautiful photos!
Where do/did you buy the vanilla bean?
Mmm, the ice cream by itself looks so creamy and yummy, but then you add Rolos to it and then it just becomes more fabulous! A perfect way to end Rolo Week
Rolo time rocks… Icecream looks so rich and mouth watering
Rolos in ice cream? That’s a match made in heaven!
Rolos are one of my very favorite things, so seeing all the rolo recipes this week have been killing me… but your ice cream is over the top. Love it! Looks so good, Jamie!
You are giving every ice cream manufacturer out there a run for their money with this one! Great looking ice cream!
So funny! I just bought Rolos today (and have no idea what gave me the urge). I split a couple of bananas, and wrapped them in foil with rolos, cinnamon and sugar, and threw them on the grill. With a little vanilla ice cream it was a perfect summer dessert…but THIS might just be on the weekend menu for sure! Thank you!!
Whoa. This looks incredible. And now I’m hungry.
What about making a ROLO Chocolate Sauce … you know like you can make a Bar One chocolate sauce …… yum
This is my idea of heaven! Carmel and ice cream is already amazing and the rolos make it a little extra spectacular.
I’ve just bought a new ice cream maker and this looks like the perfect recipe to christen it with. Just one question…how does the last rolo thing work? Would you give someone your last scoop…?!
… OR … what about blending it up with a little milk and making it into a ROLO milkshake?
omg, love! your rolo recipes all have looked amazing!
You know my opinion on rolos.. if I show this to James, it’s over. I’ll be making ice cream base and nothing else for weeks!
Incredible – I used to eat rolos like it was my job. This is so up my alley.
This picture is so good I can taste it. Of course I too love the chocolate/caramel combination. I think I need a new ice cream maker.
Must…..have…..rolo…..ice cream….RIGHT NOW!!
A couple of months ago, when the ‘McFlurry’ of posts started with bloggers putting every conceivable candy inside of cookies, I mentioned to a friend; the ONLY candy I find worthy of being centered in a treat would be Rolos. It is quite simply one of only two store bought candies I enjoy and have since a little girl.
So you have now created for me a dilemma. I pride myself on getting videos from Redbox and not succumbing to the McDonald’s drive-thru but when the pull it too strong I go for one meal only. One I’ve eaten since my 20′s; a filet of Fish and a vanilla shake. I’m now envisioning that sandwich with a Rolo McFlurry.
This would be my most favoritist ice cream ever. No that is not a typo; I mean it!
My sons just bought me a Cuisinart ice cream maker for my birthday last week and since then I’ve been cranking out all sorts of delelicious goodies! I CANNOT wait to try this recipe out! Thanks for the inspiration!
I am a HUGE fan of this post. Huge. Like, I think I might profess my love to you. Only that might be weird. So lets just call me a fan for now.
This looks incredible! I will be making this over the weekend. Thank you!!! I love rolos!
LOVE. Rolo’s are the bomb
SO glad you went thee. This ice cream looks incredible. I so ♥ Rolos.
I haven’t had Rolos in yeeeeeeears! I’m pretty sure this is the best way to reintroduce myself to them. Thanks for sharing this! Your photos are gorgeous
This looks TOO good. Oh, man!
so amazing…
first, that you admitted that you eat the McNasty Filet-O-Fish….has me worried that your judgement on the ice cream may be way off…
second, how in the world have I lived my whole life without making and eating rolo ice cream….
can’t wait to try it…the rolo ice cream NOT the McNasty Filet-O-Fish!
Kiera–
Are you judging me based on my Filet-O-Fish consumption? If so, it’s completely warranted. I probably should have kept that tid-bit to myself.
-Jamie
Ah…if judging on the fish…count me in. I went to the bank after reading this post and afterwards traveled through Mickey D’s to get two things. A fish filet and a Rolo McFlurry.
It’s so hot today that I could probably eat the entire batch of this myself. YUM.
This ice cream is just brilliant! And, it looks so good… I think it sounds much better than the McFlurry, personally!
MMMM THIS LOOKS INCREDIBLE!!
I’m pinning this one. Rollos are my favorite.
I want to eat this now, so bad!
oh this looks so yum! I am soooooo on it this weekend
Can I just say: I LOVE YOU!!!!!!!!!!!!!!!!!!!!! Really I do. Ice cream is awesome, I love ice cream, I really love it. And I LOVE Rolo candy and I mean — this is a match made in heaven, and I can’t wait to try it – thank you for inventing it, thank you for being so awesome, and yah — I LOVE YOU!!!
Hi, there. I just want to quickly mention that I’m fourteen and from London, and over the last few days, I have grown HOOKED on your blog and recipes. They look so simple and amazingly tasty. So thank you. I think I’m going to start baking! And your nutella recipes just look amazing. Amazingly amazingly amazing.
Not sure if you’ve ever been to Canada or not but Nestle actually sells a Rolo Ice Cream and it is divine! It is so much better than the McFlurry! We vacation every summer in Ontario and are certain to get our share while we are there. I’ve tried to find it here in the states but it’s impossible. We also looked into having it shipped but no luck! I’m anxious to try your recipe and see how it compares. By the way…love your site, I’ve been following it for almost a year now and your recipes never let me down! Keep up the good work!
Jessica-
Thanks so much for the information and kind words about the site – I truly appreciate you following me! Have a great Sunday.
-Jamie