Take a large bowl and mix the heavy cream and condensed milk together until fully combined.

Pour the mixture onto a metal tray and spread it thin. Move the tray into the freezer and make sure to place it on a flat surface. Keep the tray in the freezer for at least five hours until the mixture is fully frozen.

Take the tray out of the freezer and place it on a flat surface, like a table or a kitchen counter. Secure the tray with a towel underneath to ensure it doesn’t slip when the ice cream is being rolled.

Using a firm metal spatula or a paint scraper, start scraping the ice cream in one direction without lifting the scraper. This will cause the ice cream to roll up into a tube.

Pick up the edge of the ice cream with a spatula and continue running it underneath the mixture to make the ice cream roll into a layered shape.

Start scraping from one end of the tray and continue until you reach the other side. Make sure to move quickly so the ice cream mixture doesn’t melt.

Take kitchen tongs and carefully place the ice cream rolls, vertically, in a bowl. You can eat the ice cream with a spoon, which can be chilled in the freezer before serving to keep the rolls colder, longer.