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
- 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!
- 2 cups all purpose flour
- 2 cups vanilla ice cream Let the ice cream melt slightly before usinig
- 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
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