Tin Roof Ice Cream Recipe
This homemade Tin Roof Ice Cream combines a smooth vanilla ice cream base with a rich, fudgy ripple and crunchy chocolate-covered peanuts. Every bite offers a perfect balance of creaminess, sweetness, and texture that makes this ice cream a nostalgic and irresistible treat. Whether you’re serving it in a cone, sundae, or as a simple scoop on its own, this recipe brings joy to every bite.Nutrition Facts (per serving)Calories: 275 kcal, Total Fat: 19g, Saturated Fat: 8g, Trans Fat: 0g, Cholesterol: 75mg, Sodium: 50mg, Total Carbohydrates: 26g, Dietary Fiber: 1g, Sugars: 22g, Protein: 3g, Vitamin D: 1.8mcg (10% DV), Calcium: 50mg (4% DV)Iron: 1.2mg (7% DV), Potassium: 130mg (4% DV)Estimated based on one serving (assuming 8 servings per batch)
Equipment
- Ice Cream Maker: 1 (Essential for churning)
- Mixing Bowls – 2 medium-sized (for making the ice cream base and mixing the fudge)
- Saucepan – 1 (for making the fudge ripple)
- Freezer-safe Container – 1 (For storing the ice cream)
- Whisk – 1 (for stirring ingredients)
- Measuring Cups and Spoons – 1 set (for accuracy in ingredients)
Ingredients
For the Vanilla Ice Cream Base:
- 2 cups – Heavy cream
- 1 cup – Whole milk
- 3/4 cup – Granulated sugar
- 1 tablespoon – Vanilla extract
- 4 large – Egg yolks
- Pinch – Salt
For the Fudge Ripple:
- 1/2 cup – Heavy cream
- 1/2 cup – Semi-sweet chocolate chips
- 2 tablespoons – Butter
- 1 tablespoon – Light corn syrup optional, for extra smoothness
For the Chocolate-Covered Peanuts:
- 1 cup – Peanuts roasted, unsalted
- 1/2 cup – Semi-sweet chocolate chips
- 1 tablespoon – Coconut oil or vegetable oil
Instructions
Prepare the Vanilla Ice Cream Base:
- In a medium saucepan, heat the heavy cream and milk over medium heat until hot but not boiling.
- In a mixing bowl, whisk the egg yolks, sugar, and salt until the mixture is smooth and pale.
- Gradually pour about 1/2 cup of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs.
- Slowly pour the egg mixture back into the saucepan with the rest of the cream. Stir constantly until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
- Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 2 hours or overnight.
Make the Fudge Ripple:
- In a small saucepan, heat the cream, chocolate chips, and butter over low heat, stirring constantly until smooth.
- Once melted, stir in the corn syrup for added smoothness (optional). Remove from heat and let it cool to room temperature.
Prepare the Chocolate-Covered Peanuts:
- Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the peanuts into the melted chocolate and place them on a parchment-lined baking sheet. Freeze for 20–30 minutes until the chocolate hardens.
Churn the Ice Cream:
- Pour the cooled ice cream base into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
Layer and Freeze:
- In a freezer-safe container, alternate layers of churned ice cream, fudge ripple, and chocolate-covered peanuts. Use a spoon or knife to swirl the fudge into the ice cream.
- Freeze for at least 4 hours or overnight until the ice cream is firm.
Serve and Enjoy:
- Allow the ice cream to sit at room temperature for a few minutes before scooping for smoother servings. Enjoy!
Notes
- Texture Tip: If you find that your ice cream gets too hard in the freezer, allow it to sit out for a few minutes to soften before scooping.
- Chocolate Substitution: You can use dark chocolate instead of semi-sweet chocolate for a slightly richer flavor.
- No Ice Cream Maker? You can make this without an ice cream maker by freezing the mixture in a shallow pan and stirring it every 30 minutes to break up ice crystals.
- Nut Alternatives: You can swap the peanuts for other nuts, such as almonds or pecans, if you prefer.