Tin Roof Sundae Ice Cream . . . vanilla ice cream with swirls of homemade chocolate sauce and crunchy chocolate covered peanuts. A flavor explosion in every luscious bite!
When I was a kid, tin roof sundae was one of my very favorite ice cream flavors. But now I can hardly ever find it in the store. Which is sad, because it is sooo good! I decided it was time to create my own version. And of course it was every bit as yummy as I remembered. Actually, it was even better!
My husband shares my love of Tin Roof Sundae Ice Cream, and he declared this version a winner after one bite. It is wonderful in an ice cream cone, but I wouldn’t complain if I had to eat it in a bowl. 🙂
With a rich and creamy vanilla base, an ooey gooey ripple of fudge, and plenty of crunchy chocolate covered peanuts, every bite is scrumptious! It does take a little bit of time to make, but trust me, it will be worth it!
Tip: make a double batch of the chocolate covered peanuts. They are irresistible all by themselves. 🙂
I used my favorite recipe for chocolate sauce for the fudge ripple, but you can make your own, or just use store bought chocolate ice cream topping. No matter what you use, this ice cream is sure to knock your socks off!
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HOMEMADE TIN ROOF ICE CREAM RECIPE
Tin Roof Sundae Ice Cream
Creamy vanilla based ice cream with fudge ripple and chocolate covered peanuts.
Ingredients
Chocolate Covered Peanuts
- 1 cup roasted, salted peanuts
- 1/2 cup good quality semi sweet chocolate chips
Ice Cream
- 3/4 cup milk
- 3/4 cup sugar
- pinch of salt
- 4 egg yolks, beaten well
- 2 cups heavy cream
- 1 tsp vanilla
Instructions
- For chocolate covered peanuts: Melt the chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds till smooth. Stir in the peanuts till well coated.
- Spread out onto waxed paper and let cool. When completely cool, break or cut into small pieces.
- For ice cream: In a large saucepan, whisk together the milk, sugar, salt, egg yolks, and 1/2 cup of the cream. Whisk and cook over medium heat till thickened.
- Pour through a mesh strainer into a glass bowl. Add the remaining 1 1/2 cups cream and vanilla. Place in an ice water bath to cool, then chill for at least 3 hours. Freeze in an ice cream maker.
- Spread about a third of the ice cream mixture into freezer safe container. Then add a third of the chocolate sauce, and a third of the chocolate covered peanuts. Repeat layers. Cover and freeze for 2-3 hours till firm.
Notes
Recipe inspired by Brown Eyed Baker, originally shared at Today's Creative Life.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 641Total Fat: 45gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 222mgSodium: 90mgCarbohydrates: 55gNet Carbohydrates: 0gFiber: 2gSugar: 50gSugar Alcohols: 0gProtein: 8g
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You really should have acknowledged David Lebovitz or said this recipe was adapted from the Perfect Scoop by David Lebovitz (published in 2011).I noticed you made a few substitutions with chocolate chips and vanilla flavoring but really it is his recipe and would have made you appear credible but you decided to act like it’s all your own recipe and that’s a real shame.
I’ve heard of David Lebovitz, but I’ve never actually seen his book, so my recipe didn’t come from him. I actually found the idea from The Brown Eyed Baker, so it’s possible she was inspired by his recipe. I do love ice cream though, so I ought to check out The Perfect Scoop! And if I share a recipe, I will give him credit. š