Lately, it’s been an uphill battle with my toddler. He’s just turned 3, and I’m having fights on the daily with him — it seems his opinion is whatever is the opposite of mine. Getting him to wash his hands, bathe, and clean up is a real struggle of late.
We’ll have standoffs — me waiting by the bathroom for him to come and wash up, and him marching around defiantly waving his dirty hands up in the air. Then he’ll yell “no! no! no!”
Or I’ll ask him to clean up his toys and he’ll say, “No way!”
But then when I ask if he wants ice cream… everything magically changes. He’ll run to wash his hands, and scurry around to frantically pick up the toys. It’s as if time is of the essence when ice cream’s involved.
The lesson here?
ICE CREAM IS ALWAYS THE ANSWER.
WHAT’S IN TIN ROOF ICE CREAM?
Have you had a Tin Roof flavoured ice cream? Don’t ask me where the name came from, but I can assure you it doesn’t taste like aluminium. (‘Cause that would be metallic and gross).
It’s vanilla ice cream with chocolate fudge sauce and peanuts. Historically, large red-skinned Spanish peanuts were used in Tin Roof ice cream.
But, my favourite ice cream is from across the border, at Washington’s Edaleen Dairy. Their Tin Roof is made with chocolate-covered peanuts. The chocolate peanuts are (in my opinion) the best part of the ice cream. Crunchy with a little saltiness from the nuts — it adds the right amount of depth and texture to the otherwise smooth and creamy ice cream.
MAKING MY OWN TIN ROOF ICE CREAM
Seeing as it’s almost impossible to find Tin Roof ice cream in the stores (at least, I haven’t seen it up here), I decided to make my own. And if you haven’t noticed, I am addicted to making ice cream using the no-churn method.
INGREDIENTS YOU’LL NEED:
- heavy whipping cream
- condensed milk
- vanilla extract
- chocolate-covered peanuts (recipe below)
- hot fudge sauce (recipe below)
Just a couple of ingredients, no fancy ice cream maker, and you’ve got homemade ice cream in a matter of a few hours. I love it when things are easy and simple, but look extravagant!
Let me know if you try out this recipe for Tin Roof ice cream. Tag me on Instagram @siftandsimmer or leave me a comment below.
Tin Roof Ice Cream (No-Churn)
- 250 ml heavy cream
- 100 g condensed milk
- 1 T vanilla
- 2 T homemade hot fudge recipe below
- chocolate covered peanuts recipe below
Homemade Hot Fudge:
- 43 g dark chocolate
- 60 ml ¼ C heavy cream
- 2 T brown rice syrup
- 1 T cocoa
- 1 T salted butter
- 1 tsp vanilla
- pinch salt
Chocolate Covered Peanuts:
- 200 g roasted peanuts salted
- 100 g good quality chocolate chopped (such as Callebaut)
Make the Ice Cream:
- In a bowl of a stand mixer, add in the heavy cream and vanilla extract. Turn on the mixer and whip until almost stiff peaks.
- Pour the condensed milk into a separate medium bowl.
- Place 2 scoops of the whipped cream into the condensed milk and fold to lighten the mixture.
- Pour the lightened condensed milk mixture back into the remaining whipped cream and gently fold to incorporate.
- Pour about ½ of the mixture into a container lined with parchment paper.
- Layer with about 2 T of hot fudge and chocolate covered peanuts.
- Repeat with the remaining whipped cream, hot fudge and peanuts.
- Cover and place into the freezer to chill for at least 4-6 hours.
Make the Hot Fudge:
- In a small saucepan, add all of the ingredients and bring to a simmer over low-medium heat. Whisk consistently for approximately 5 minutes, until thickened. Remove from heat and allow to cool before using.
- May be stored in the fridge for up to 1 month. To use from fridge, gently reheat in the microwave for 20 seconds.
Make the Chocolate Covered Peanuts:
- Line a 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. Repeat until all the chocolate is completely melted and glossy.
- Add the peanuts into the chocolate and fold with a silicone spatula. Be sure to coat each peanut with chocolate.
- Pour the peanut-chocolate mixture onto the lined baking sheet and spread out evenly in a layer.
- Place the tray into the freezer for 15-20 minutes, until the chocolate has hardened. Remove and break the chocolate into pieces.
- Store the chocolate covered peanuts in the refrigerator until ready to use.
Homemade Hot Fudge recipe adapted from Chew Out Loud