Tin Roof Sundae Ice Cream
Chopped fudge pieces and salty, chocolate-covered peanuts dance through swirls of rich fudge sauce in this Tin Roof Sundae Ice Cream.
Servings: 8
Ingredients
- 1½ cups heavy cream
- 1½ cups milk
- ⅔ cups sugar
- ⅙ teaspoons kosher salt
- 2 teaspoons vanilla extract
- ⅔ cup hot fudge store-bought or homemade
- 4 ounces chocolate fudge diced into ¼-inch chunks, about 1 cup
- ½ cup chocolate covered peanuts
Instructions
- Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, make the hot fudge sauce and let it cool on the counter. Chop the chocolate fudge into tiny pieces.
- When the ice cream has finished churning, scoop ⅓ of the ice cream into a freezer-safe container, drizzle generously with about ⅓ of the cooled hot fudge sauce and sprinkle with fudge pieces and chocolate covered peanuts.
- Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.