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Tin Roof Sundae Ice Cream

Chopped fudge pieces and salty, chocolate-covered peanuts dance through swirls of rich fudge sauce in this Tin Roof Sundae Ice Cream.

Close-up of ice cream

Tin Roof Ice Cream

This was my Grandpa McGinnis’ favorite ice cream. I never really liked tin roof ice cream much as a kid, as peanuts in ice cream just weren’t my thing. But, as an adult, I sure do love this homemade version.

Maybe it’s that the peanuts are covered in chocolate. Maybe it’s the decadent fudge sauce. Or, maybe it’s the chewy chunks of fudge. But, when you put all three of them together, there’s no maybe about it. Each spoonful is magical.

With this tinroof sundae recipe, you can use pretty much any fudge you may have on hand. At my house during the holidays, that makes this recipe a very appealing choice in the fall and winter seasons.

If you don’t have fudge on hand, I’ve got you covered. You can whip up a batch of this incredible homemade fudge in just 5 minutes. Just leave out the pecans, and it will be perfect for this ice cream.

Overhead shot of ice cream

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Chocolate fudge, hot fudge, and chocolate-covered peanuts

Tin Roof Sundae

You’ll need the following ingredients to make this recipe:

  • heavy cream
  • milk
  • sugar
  • kosher salt
  • vanilla extract
  • hot fudge, store-bought or homemade
  • chocolate fudge, diced
  • chocolate covered peanuts

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Overhead shot of ice cream topped with chocolate and hot fudge

Tin Roof Ice Cream

Start by whisking together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.

Then, while the ice cream is churning, make the hot fudge sauce (if using homemade) and let it cool on the counter. Chop the chocolate fudge into tiny pieces.

When the ice cream has finished churning, scoop ⅓ of the ice cream into a freezer-safe container, drizzle generously with about ⅓ of the cooled hot fudge sauce and sprinkle with fudge pieces and chocolate covered peanuts.

Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.

Scooping ice cream from tin dish

Looking for more recipes like tin roof sundae ice cream?

Creamy, vanilla ice cream swirled with buttery sweet salted caramel and generously sprinkled with chunks of chewy praline pecans makes Pralines and Cream an old-fashioned ice cream lover’s dream come true.

Filled with slightly chewy pieces of black walnuts, this sweet and fragrant Black Walnut Ice Cream is a decadent treat.

And, I’ve been wanting to try this Tin Roof Pie. A drizzle of homemade caramel sauce makes everything better, doesn’t it?

Vertical shot of ice cream in a white bowl with a checkered red and white hand towel

Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts create a tantalizing dessert you won’t soon forget. This delightful recipe for Chunky Monkey Ice Cream is the perfect indulgence.

Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of Bear Claw Ice Cream that no one can resist.

This rich and creamy homemade Maple Ice Cream recipe requires just four ingredients! Pure maple syrup gives this ice cream a smooth natural flavor with hints of caramel and vanilla.

Overhead shot of ice cream
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Tin Roof Sundae Ice Cream

Chopped fudge pieces and salty, chocolate-covered peanuts dance through swirls of rich fudge sauce in this Tin Roof Sundae Ice Cream.
Course Dessert
Cuisine American
Prep Time 5 minutes
Servings 8
Calories 445kcal

Ingredients

  • cups heavy cream
  • cups milk
  • cups sugar
  • teaspoons kosher salt
  • 2 teaspoons vanilla extract
  • cup hot fudge store-bought or homemade
  • 4 ounces chocolate fudge diced into ¼-inch chunks, about 1 cup
  • ½ cup chocolate covered peanuts

Instructions

  • Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, make the hot fudge sauce and let it cool on the counter. Chop the chocolate fudge into tiny pieces.
  • When the ice cream has finished churning, scoop ⅓ of the ice cream into a freezer-safe container, drizzle generously with about ⅓ of the cooled hot fudge sauce and sprinkle with fudge pieces and chocolate covered peanuts.
  • Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.

Nutrition

Calories: 445kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 174mg | Potassium: 272mg | Fiber: 2g | Sugar: 39g | Vitamin A: 753IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 1mg
Overhead shot of Tin Roof Sundae Ice Cream in a white bowl

The post Tin Roof Sundae Ice Cream appeared first on Barefeet in the Kitchen.

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