Scotland’s first ever rolled ice cream debuts at Edinburgh Fringe Festival


We love ice cream at Source – so we’re super excited that ice cream rolls have come to Edinburgh just in time for the Edinburgh Fringe Festival!

Rolly’s Ice Cream is gonna change Edinburgh’s street food scene during the festival with its unique, hand-crafted ice cream rolls. We are so excited for this. Not only is the ice cream rolled, but you can choose to add your favourite fruit, chocolate bar or dessert and watch it be prepared right in front of you. Big favourites with Rolly’s customers are the banoffee pie, which uses a rum made by a family distillery in Carnoustie, and chocolate orange which is made with a chocolate brownie soaked in The Loch Fyne Orange Liqueur. Fancy.

You may have caught wind of Rolly’s pop-ups throughout Edin, but during the Edinburgh festival extravaganza it’s making its home at The Pear Tree in West Nicholson Street right through August, as well as a stand at Foodies Festival in Inverleith Park, August 3-5. And with the Pear Tree, and linked venues the Counting House and Ushers (Venues 196, 170 & 442), all hosting shows, Rolly’s will be offering two special deals: Buy 1, get 1 half price between 11am-1pm and a free ice cream for anyone who takes a picture of their Rolly’s and tags Rolly’s when posting on social media.

We’re so there.

Rolly’s is the brainchild of mechanical engineering graduate Michael Notarangelo after he failed to find a job – with further inspiration coming from his late grandfather.

Michael, 26, from Edinburgh, says: “After I graduated I got a job working on the new Queensferry Crossing but when that opened I found myself out of work and unable to find another opening in the engineering sector.” Luckily for ice cream lovers, he turned his scientific mind to dessert.

Rolly’s is the brainchild of mechanical engineering graduate Michael Notarangelo after he failed to find a job – with further inspiration coming from his late grandfather.

Michael, 26, from Edinburgh, says: “After I graduated I got a job working on the new Queensferry Crossing but when that opened I found myself out of work and unable to find another opening in the engineering sector.” Luckily for ice cream lovers, he turned his scientific mind to dessert.

The process starts with a basic ice cream custard which is poured onto an ice pan which is cooled to -20°C and then a flavouring of choice is added. Using scrapers, the mixture is chopped and combined until it starts to crystallise and form ice cream. It is then spread evenly across the ice pan then using the scraper and rolled into ice cream rolls, hence ‘Rolly’s.

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