Homemade Tin Roof Sundae Ice Cream for Everyone!!! You’ll be wanting to make up this Tin roof Ice Cream recipe today! I love a good homemade Vanilla Ice Cream, but this looks even better! With a rich and creamy vanilla base, an ooey gooey ripple of fudge, and crunchy chocolate covered peanuts, every bite is filled with yumminess!
Welcome to my annual Celebrate Summer Series, where I introduce you to a few of my fellow bloggers and their creative ideas! Kara always has something delicious up her sleeve! The first time I met her, she had the most delicious peanut butter chocolate dessert and we’ve been good friends ever since! Check out her site for all kinds of inspiration.
Hello creative friends! I’m Kara from Creations by Kara, and I’m thrilled to be participating in another year of Kim’s Celebrate Summer series. I don’t know about you, but at my house summer isn’t summer without homemade ice cream. I love the stuff!
Homemade Tin Roof Sundae Ice Cream
There is really nothing better on a hot afternoon than a cold and creamy ice cream cone. Of course, if we’re out of cones, I’m perfectly fine eating a bowl of ice cream!
My husband loves Tin Roof Sundae Ice Cream, so I decided to try my hand at a homemade Tin Roof Sundae Ice Cream version. He declared it a winner after one bite. And I have to agree with him. This ice cream is unbelievably good!
This recipe takes a little bit of time to make, but trust me, it will be worth it! And you might want to make a double batch of chocolate covered peanuts. They are irresistible all by themselves.
I like to use my favorite recipe for the chocolate sauce for the fudge ripple, but you can use your recipe, or just use store-bought chocolate ice cream topping. No matter what you use, this ice cream will be scrumptious!
How to Make Homemade Tin Roof Sundae Ice Cream
You will need an ice cream maker for this homemade ice cream recipe. If you’re looking for No-Churn Recipes, I have a Lemon No-Churn Ice Cream Recipe, Peppermint No-Churn Ice Cream Recipe and a No-Churn Mint Chocolate Chip Ice Cream Recipe.
Ingredients for Homemade Tin Roof Sundae Ice Cream
- Chocolate sauce
- 1 cup roasted, salted peanuts
- 1/2 cup good quality semi-sweet chocolate chips
- 3/4 cup milk
- 3/4 cup sugar
- pinch of salt
- 4 egg yolks, beaten well
- 2 cups heavy cream
- 1 tsp vanilla
- First, you’ll want to make the chocolate-covered peanuts by melting the chocolate in the microwave or a double boiler, stir the peanuts in until well covered and then spread out onto parchment paper until cooled.
- For the Ice Cream, grab a large saucepan and whisk together the milk, sugar, salt, egg yolks and just a 1/2 cup of the cream. Keep whisking and cook over medium heat til 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.
Homemade Tin Roof Ice Cream Recipe
Delicious homemade Tin Roof Ice Cream loaded with chocolate-covered salted 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
Make this with Kara's homemade chocolate sauce for the yummiest results!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 726Total Fat: 49gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 215mgSodium: 189mgCarbohydrates: 65gFiber: 4gSugar: 55gProtein: 12g
We do our best to calculate, however, nutrition information may not be accurate.
Visit Creations by Kara for more delicious recipes.
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