I had never heard of tin roof ice cream before, but when I saw the picture in The Perfect Scoop, I knew I would have to try it.  Of course, I feel that way about almost every ice cream recipe I see and I can only work my way through them one by one, so it took me a while to get around to it.  The motivation for me to finally make this was my newfound love for honey-roasted peanuts.  I first used them for Dorie’s absolutely incredible chocolate peanut butter torte, and have been devoted ever since.  

This ice cream took much more forethought, planning and prep than any I’ve tried so far, but I think it was worth it.  You make the chocolate-covered peanuts, the fudge ripple, and the ice cream batter.  All of these need to chill, the ice cream must be churned, and then they are layered together.  The result is a phenomenal frozen treat, and perfect for fans of sweet/salty desserts.  The flavor is definitely sweet initially, but then the saltiness of the peanuts kicks in – delicious!  My only real change was to add nearly double the amount of chocolate-covered peanuts, and I thought it was just right.  Anything less would not have been enough but this way there was peanut in every bite.  Maybe a bit time consuming, but definitely worth the effort.

Tin Roof Ice Cream
For the chocolate-covered peanuts:
4 oz. semisweet or bittersweet chocolate, chopped
1 cup roasted peanuts (salted, unsalted, or honey-roasted)

For the fudge ripple:
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp. unsweetened Dutch-process cocoa powder
1/2 tsp. vanilla extract

For the ice cream:
3/4 cup whole milk
3/4 cup sugar
Pinch of salt
1 1/2 cups heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 tsp. vanilla extract

Place the chopped chocolate in a microwave-safe bowl.  Heat in 15-20 second intervals, stirring in between, until completely melted.  In the meantime, stretch a piece of plastic wrap over a dinner plate.  Once the chocolate is completely melted, stir in the peanuts, coating them well.  Spread the mixture onto the plastic-lined plate and chill until set.  Use a chef’s knife to chop the chocolate-peanut block into bite-sized pieces.  Store in an airtight container until ready to use.  

To make the fudge ripple, whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan.  Heat over medium-heat, whisking constantly, until the mixture begins to bubble at the edges.  Continue to whisk just until it comes to a low boil.  Cook for 1 minute, whisking often.  Remove from the heat, stir in the vanilla and let cool.  Chill in the refrigerator until ready to use.

To make the ice cream batter, warm the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan.  Scrape the seeds from the vanilla bean into the saucepan, and add the pod as well to the hot mixture.  Cover, remove from the heat, and let steep at room temperature for 30 minutes.  Rewarm the vanilla-infused mixture.  Pour the remaining 1 cup of cream into a large bowl with a fine mesh sieve set over the top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then transfer the whole mixture back to the saucepan.

Stir the mixture constantly over medium heat, making sure to scrape the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and stir it into the cream to cool.  Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard mixture.  Stir in the vanilla extract.  Place the bowl in an ice bath and stir until cool.  Cover with plastic wrap and chill thoroughly in the refrigerator.

When you are ready to freeze the ice cream, remove the vanilla bean.  Freeze the batter in the your ice cream maker according to the manufacturer’s instructions.  Fold the chopped chocolate-covered peanuts into the ice cream until they are well-distributed.  Transfer the ice cream to a storage container, carefully layering it with the fudge ripple as you go.  Try to avoid stirring the fudge ripple, as it will make the ice cream appear muddy.  Freeze until firm.

Source: adapted from The Perfect Scoop by David Lebovitz

  • Ahh Tin Roof sundaes bring back nostalgia – love this ice cream variety!

  • This has been one of my favorite ice creams! I also doubled the peanuts :)

  • Delish! Those peanuts look awesome.

  • This looks fabulous – I love all of David’s ice cream recipes and hope to try more out this summer!

  • Tin Roof ice cream is one of my favorites! Thanks so much for sharing a homemade version, I’ve never seen one before. Looks delish!

  • Oh my. this was my very favorite flavor when I was a kid – I haven’t had it in years. I need to bring out my ice cream maker and give this recipe a try. Nicely done!

  • I *LOVE* tin roof ice cream! I’ve had this doggy eared in The Perfect Scoop since I got it, but still haven’t gotten around to making it. This is extra motivation :)

  • Love those chocolate-covered peanuts – yum! I’ve only made sorbet in my ice cream maker so far, so I definitely need to try actually making ice cream!

  • Christine

    Annie – Love your blog! I had to comment on this one b/c I just made it recently – twice and loved it. The first time I followed the recipe exactly (except for the vanilla bean- I just used vanilla extract). The second time I used the philadelphia-style ice cream recipe in his book and made it into an ‘ice cream’ cake. It was like a buster bar from DQ!

  • Mmmmm, you’ve convinced me to bump this one up on the list. I’m not crazy about chocolate but I do love honey roasted peanuts so just maybe…

  • I love Tin roof icecream. My dad won one of those big containers of it from Baskin Robbins when we were kids. It brings back a lot of memories!

  • LOVE tin roof! i made this recipe a few summers ago… so good!

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  • Mmmm! Looks great!

  • Tammy

    I made this ice cream on Friday and it turned out great. My kids loved the taste. I used almonds instead of peanuts. This was my first time making ice cream using eggs.

  • Helena

    This is superlative – one of the greats!

  • Ryan

    My favorite tin roof sundae icecream is the albertson’s brand. The reason because it has chocolate covered almond pieces instead of peanuts. I think I’m going to try this with almonds. My grandpa introduced me to that version of this icecream.

  • I made a version of this today and had a question…did the fudge settle at the bottom of the container or did it stay in place? I used a different ice cream which didn’t have eggs and was a bit thin so was wondering if this was the reason why.

  • annieseats

    Mine layered fine. It could have been the ice cream itself or more likely, just the consistency of the ice cream when the fudge was added. It may need to be more frozen to have a nicer layering effect.

  • Thanks for your quick response! I was thinking last night I should have frozen it a bit and then done the layering….it tasted great before I froze it though! I’m trying to make a low fat, eggless version of this ice cream replacing the cream with milk, sugar with condensed milk and some gelatin to hold it all together. I find the lower fat ice creams are thinner when the ice cream maker is done but they freeze fine.

  • Oh..I had one more question…did you use all of the fudge ripple? I used only about half.

    By the way I LOVE your blog..It is my favorite one. I find there are a lot of blogs that have great pictures but the recipes don’t follow through. Your blog is the first place I go to search for a recipe! Don’t know how you do it with 2 little ones and a job….I have 2 small boys and still I can’t devote as much time as I would like to my blog.

  • annieseats

    Yep, I used the full amount. I’m so glad you feel that way about my blog because that’s what I’m aiming for. I agree it is frustrating when blogs have nice photos but mediocre or poor recipes.