Tin Roof Sundae Ice Cream

One of my very favorite store bought ice cream flavors is Tin Roof Sundae. I love to mine out the chocolate covered peanuts.

For quite awhile I have been wanting to recreate it at home. And over the weekend, I did.

Also, I thought–

“This would be a really great ice cream to give someone as a gift on their birthday or to serve at a birthday party!”

So, there you have it. And now I invite you to go make some!

Tin Roof Sundae Ice Cream
original recipe

Makes about 1 1/2 quarts

For Vanilla Ice Cream:

2 cups whole milk
3/4 cup granulated sugar
4-8 egg yolks (I like to use 6)
pinch salt
1 Tbsp. pure vanilla extract
2 cups heavy cream, chilled

For Peanuts and Chocolate Swirl:

1 cup dry roasted peanuts (salted are better, but no-salt is also fine)
6 oz. good quality bittersweet chocolate
2 Tbsp. butter
1-2 Tbsp. corn syrup


For Vanilla Ice Cream:
Heat whole milk in a medium-sized saucepan until very hot, but not boiling.  Meanwhile whisk egg yolks, sugar and pinch of salt until very thick.  Gradually add the hot milk while whisking.  Return the mixture to the pan.  Cook gently over medium heat until thick enough to coat the back of a wooden spoon, about 170-180 degrees F.  Immediately remove from heat and pour through a fine mesh sieve into a clean bowl.  Add the cold heavy cream and vanilla extract.  Cover with plastic wrap and chill until very cold.  Or chill quickly in an ice water bath.

Churn according to manufacturer directions.  While ice cream is churning, prepare the peanuts and chocolate swirl.

For Peanuts and Chocolate Swirl:
Melt butter and chocolate in a double boiler or heat-proof bowl placed over a pan with 1-2″ of simmering water. (Make sure the bowl is larger than the pan so the bowl doesn’t touch the water.)

Add the peanuts once the chocolate and butter have completely melted.

Use a fork to remove the peanuts from the chocolate–tapping and scraping to remove the the excess chocolate from the peanuts. (This is a bit tedious…but worth it.)

Place the peanuts on a layer of waxed paper. Chill in the fridge until ready to use.

Add the corn syrup to the remaining chocolate and stir until smooth. (This will make the chocolate swirl chewy and so won’t freeze completely–you don’t really want it to freeze.)

After vanilla ice cream is finished churning,  layer ice cream, fudge sauce, and 1/4 of the chocolate-covered peanuts in an airtight container, repeating layers until all the ice cream, sauce and peanuts are used. Use a long, thin knife blade or skewer to swirl the chocolate sauce and peanuts through the ice cream. (Not too much!)

Let harden in the freezer for a few hours or until ready to serve.

Serve as is or with hot fudge sauce. (It would be FABULOUS on an old-fashioned sugar cone.)

Or what about on top of a fudgy brownie cupcake? Or at the side of some chocolate cake?

Or out of the container at 10:00 PM? Or 9:00 AM?

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  1. You kill me. YOu make me want to THINK about cooking again…

    I LOVE tin roof. I would never make it as far as to actually make the ice cream….

    I dream about the food on your blog…… ahhh.

  2. That looks divine! You know we just got a new ice cream maker, right? ;-) We’re doing your lemon one next (we tried plain vanilla first).

    W from Flippin’ Sweet

  3. NOOOO! I am craving chocolate all the time. Big Mama can’t resist something like that. I have already gained the amount of weight I said I would for the whole pregnancy and I still have 3 months to go! I guess I will indulge while I can.

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