Ice Cream Rolls Recipe
In honor of National Biscuit month, I’m sharing a unique recipe about how to make ice cream rolls with you today that appears in my second book, Come Home To Supper. This recipe for Ice Cream Rolls came from Christy’s dear friend, Jyl, who is a wonder in the kitchen. Everything Jyl makes is delicious.
Biscuits are as much a part of the Southern heritage as “Y’all” and humidity. They’ve kept our ancestors from starving and sent our kids off to school for generations with a full tummy.
This recipe is a fun twist on the classic biscuit that requires only two ingredients. We call ’em rolls because they look a little fancier but once you take a bite, you’ll know they’re just good old biscuits in disguise.
The rolls are the texture of a biscuit with the slightest hint of sweetness. Let’s get cooking!
Ingredients for Ice Cream Rolls Using White Lily Self Rising Flour
You’ll need:
- Pictured is White Lily Self Rising Flour (a staple in the South) but any self rising flour will do.
- Vanilla Ice Cream: Note: You’re going to have to let the vanilla ice cream melt or microwave it a minute to get it there.
- Combine 2 cups of both ingredients in a mixing bowl and stir.
- If the batter here looks a little stiffer than yours will be on account of I kinda sorta accidentally dumped a little extra flour in 🙂 but either way they’ll be fine.
- Grease six wells of a muffin tin and divide batter evenly among the cups.
- Bake at 350 for 8-10 minutes, or until lightly golden. Serve warm, with butter. Enjoy!
Ingredients
- 2 cups all purpose flour
- 2 cups vanilla ice cream Let the ice cream melt slightly before usinig
Instructions
- Combine both ingredients in a mixing bowl and stir
- Grease the wells in the muffin tin
- Divide batter evenly among the cups
- Bake at 350 degrees for 8-10 mins or until golden brown
- Serve warm, with butter
Nutrition
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Do I have to use White Lily Flour, I never heard of it in Minnesota
Do I have to use White Lily Flour? I live in Minnesota, and never heard of that brand here.
You can use another brand of self rising flour but we gotta get some White Lily there 🙂
I am just curious. Is there any hint of ice cream in the flavor of these rolls?
The crumb is a little tender and there is just a hint of sweetness with the faintest hint of vanilla, I think. No one would know unless you told them, though.
I love ice cream. I swear I could live on it for the rest of my days.. If it is in my freezer, it screams my name until it is gone and the carton is in the trash can. So, anyone out there have any I can use to make these biscuits?
Hahaha!! I hear you…loud and clear!! Same here!
Tell the truth girl… Did you use Blue Bell Ice Cream in them biscuit rolls? 😉 😀
oh my goodness, I did! how did you know???????
Is there any other kind?
Bluebell is durn near a religious experience. Homemade Vanilla, can I get an amen?
These sound divine and I think of all the things I can do by using different flavors of ice cream
Marsha, I’ve had this recipe in my collection since the 1990’s and like you, have thought of all the wonderful possibilities of using different flavors. Sadly, however, have not made them as of yet. We seldom buy ice cream and on those rare occations when we do… I never think of this recipe. Guess I will have to make me a big old sign and slap it up on the fridge to remind me. LOL
I know this is going to be sacrilege for you Christy , butIi took a little casual survey in my family and not one of my grown sons three sons like biscuits. I then asked my two sisters who also do not like biscuits. I have only one brother and he said the only time he liked biscuits was with sausage gravy but not just to eat with a meal. I use a biscuit dough to top my chicken pot pie but seldom make them as a bread. Maybe it is just a geographical thing as I notice you and Stacy both rave over biscuits.