Go Back
+ servings
Tin Roof Ice Cream3 | Sift & Simmer

Tin Roof Ice Cream (No-Churn)

A no-churn recipe for vanilla ice cream with chocolate-covered peanuts and hot fudge sauce.
Course Dessert
Cuisine American
Prep Time 4 hours
Total Time 4 hours
Servings 12
Calories 237kcal
Author Michelle


Ice Cream:

  • 250 ml heavy cream
  • 100 g condensed milk
  • 1 Tbsp pure vanilla extract
  • 2 tablespoon homemade hot fudge recipe below
  • chocolate covered peanuts recipe below

Homemade Hot Fudge:

  • 43 g dark chocolate
  • 60 ml ¼ C heavy cream
  • 2 tablespoon brown rice syrup
  • 1 tablespoon cocoa
  • 1 tablespoon salted butter
  • 1 teaspoon vanilla extract
  • 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 tablespoon 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.


Calories: 237kcal | Carbohydrates: 12g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 102mg | Potassium: 203mg | Fiber: 2g | Sugar: 8g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg