Sweet and spicy comes together in this Thai rolled ice cream recipe. Inspired by Thailand’s street food scene, this frozen treat uses the heat of chilies not just for spice—but for flavor. The magic happens when fresh Thai chilis are candied in a bubbling simple syrup, then crushed into crisp, spicy flakes and swirled into a homemade ice cream base. The result? A crave-worthy combo of sweet, spicy, and creamy—all rolled into cool, delicate spirals.
What makes Thai ice cream different is all in the technique and presentation. Instead of being scooped, Thai-style ice cream is made by pouring a liquid base onto a freezing-cold metal surface. It’s then chopped, spread thin, and rolled into tight spirals as it freezes right before your eyes. The result is a silky, scoop-free texture and a visually striking dessert that’s as fun to make as it is to eat.
Whether you like a little heat or a lot, this Thai chili ice cream recipe lets you play with flavor and spice levels to make your own.
How To Make Thai Rolled Ice Cream
Start by slicing Thai chili peppers and simmering them in a pot of simple syrup until they’re slightly translucent and coated in glossy heat. Once cooled and hardened, chop the candied chilis into small, crunchy bits.
Next, prepare a smooth, pourable ice cream base—typically a mix of cream, milk, and a touch of sugar or condensed milk. Pour the base into a shallow baking tray and sprinkle the chili pieces over the surface.
Freeze the tray flat overnight until solid. Once frozen, use a metal spatula to scrape and roll the ice cream into tight curls. Serve immediately for a chilly treat with serious heat. Add toppings like coconut flakes, sweetened condensed milk, or more crushed chilis if you dare.
