Tin Roof Ice Cream (No-Churn)

This No-Churn Tin Roof Ice Cream features a creamy vanilla base drizzled with hot fudge and crunchy chocolate-covered peanuts. It's simple to make, with minimal ingredients.

This first appeared on Sift & Simmer in Aug 2018. Updated Aug 2022.

What is tin roof ice cream?

Tin Roof Ice Cream is typically served as a "sundae" and consists of vanilla ice cream with chocolate sauce/fudge ripple and roasted peanuts.

Historically, large red-skinned Spanish peanuts were used in Tin Roof sundaes.

Nowadays, you can find variety of nuts in it, such as almonds, pecans, cashews, hazelnuts, brazil nuts and macadamia nuts.

Why you'll love this recipe

It's got creamy vanilla ice cream, chocolate-covered peanuts, and a homemade hot chocolate fudge sauce... what's not to love?

This recipe uses a no-churn method, which means no need for an egg custard base, nor an ice cream maker.

However, you can use an egg custard Vanilla Ice Cream base and churn according to your ice cream manufacturer's instructions if you prefer.

This version is corn syrup and egg-free.

By making it at home, you avoid artificial flavors, preservatives and gums, such as guar gum and carrageenan.

There's only a few simple ingredients in the recipe.

Ingredients you'll need

Hot fudge:

• dark chocolate: chopped; use a high-quality chocolate for the best flavour
• heavy cream: adds a little richness to the fudge sauce
• brown rice syrup: is a sweetener that is thick and gives the fudge its ooey gooey texture; you can use honey or agave syrup as a substitute
• unsweetened cocoa: you can use either a Dutch-process or natural cocoa powder
• salted butter: gives the fudge a little extra flavour and body
• vanilla extract: use a high quality vanilla extract for the best flavor
• sea salt: helps to balance out the overall sweetness

Chocolate peanuts:

• roasted salted peanuts: you can use unsalted peanuts if you're watching your sodium intake, but for better flavour and balanced sweetness, I highly recommend salted peanuts
• dark chocolate: chopped

Ice cream:

• heavy whipping cream: at least 36% milkfat (MF), chilled
• condensed milk: sweetened; comes in a can and is used in Vietnamese Iced Coffee
• vanilla extract: use a pure, alcohol-based vanilla extract for the best flavor and extra creaminess; you can also use vanilla bean and infuse it in the cream first before whipping it up

How to make it

Make the hot fudge:

In a small saucepan, add the dark chocolate, heavy cream, brown rice syrup, cocoa powder, salted butter, vanilla extract and sea salt. Bring to a simmer over low-medium heat.

Whisk or stir with a spatula until the fudge sauce has thickened.

Remove from heat and transfer to a clean microwave-safe container or glass jar.

Store hot fudge in the fridge for up to 1 month.

To use from fridge, reheat in the microwave for approximately 20 seconds, or until the fudge is melted.

Make the chocolate-covered peanuts:

Line a small baking sheet with parchment paper.

Place the chopped chocolate into a microwave safe bowl and heat in a microwave in 20-30 second increments until melted.

Add the peanuts into the chocolate and fold with a heatproof spatula. Be sure to coat each peanut with chocolate.

Pour the peanut-chocolate mixture onto the lined baking sheet and spread out evenly in one layer.

Place the tray into the freezer for 15-20 minutes, until the chocolate has hardened.

Remove from freezer and break the chocolate into smaller pieces.

Store the chocolate covered peanuts in an airtight container in the refrigerator until ready to use.

Make the ice cream:

In a bowl of a stand mixer fitted with a wire whisk attachment, add in the heavy whipping cream and vanilla extract.

Turn on the mixer and whip until the cream reaches almost stiff peaks.

Add condensed milk to a separate bowl.

Transfer about 2 scoops of the whipped cream into the condensed milk and fold with a spatula to lighten the mixture.

Pour the lightened condensed milk mixture back into the remaining whipped cream and whip by hand to incorporate, until stiff peaks. Be careful not to overwhip.

Pour about ⅓rd of the cream mixture into a freezer-safe container.

Layer with about 2 tablespoons of hot fudge and chocolate covered peanuts.

Repeat alternating with the remaining whipped cream, hot fudge and peanuts.

Cover and place into the freezer to chill for at least 4-6 hours, or until firm.

How to serve & store

Serve the Tin Roof Ice Cream in a waffle cone or in a bowl, swirled with additional hot fudge and peanuts.

Keep the ice cream in an airtight container in the freezer until ready to serve.

Store the ice cream in the freezer for up to 3 months.

Expert tips

Heat the fudge in the microwave for about 20 minutes, or until the chocolate sauce is slightly runny prior to layering.

The hot fudge will thicken slightly when cooled.

If you prefer smaller pieces of peanuts, chop the chocolate-covered peanuts rather than break them into large pieces.

For an egg yolk-based ice cream, you can use this Vanilla Ice Cream base.

If you don't like peanuts, you can substitute with any nuts that you like, such as almonds or pecans.

Adding an alcohol-based vanilla extract will lower the freezing point and keep the ice cream smooth and creamy.

Other ice cream recipes you may like

Be sure to try out these recipes:

Homemade Vanilla Ice Cream

Raspberry Ripple Ice Cream (No-Churn)

Espresso Ice Cream (No-Churn)

Cold Brew Lavender Ice Cream

Homemade Ice Cream Waffle Cones (Vanilla and Chocolate)

Let me know if you try out this recipe for Tin Roof Ice Cream -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.