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    Home » Recipes » Dessert Recipes » No-Churn Tin Roof Recipe

    No-Churn Tin Roof Recipe

    Published: Jan 21, 2021 · Modified: Feb 3, 2021 by Erin · This post may contain affiliate links · 2 Comments

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    Pinterest Pin: Easy No-Churn Tin Roof Ice Cream

    This is a super simple no-churn Tin Roof ice cream recipe! No special equipment is needed to get creamy vanilla ice cream that is swirled with a rich, decadent fudge ripple and salty chocolate covered peanuts.

    Tin roof ice cream in a parfait cup with  aspoon sticking out of it. Chocolate covered peanuts on a checkered napkin in front, and container of ice cream with a scoop in background.
    Jump to:
    • Tin Roof Ingredients
    • How to Make No-Churn Vanilla Ice Cream
    • What is Fudge Ripple?
    • How to Make Chocolate Covered Peanuts
    • Mixing in the Toppings
    • Other Recipes You Might Like
    • Frequently Asked Questions
    • Recipe
    • Reviews

    Posts on this site may contain affiliate links. Please read my disclosure documents for more information.

    Raise your hand if you love ice cream! I raise my hand with you. Here in the south, we love our Blue Bell ice cream. And my favorite flavor is Tin Roof. But there's a problem. Tin Roof is not one of their core flavors, and it has been a few years since they made it. So I decided to make my own!

    I am in trouble now! This recipe is so easy and so good! The texture is incredible, with the creamy ice cream, gooey fudge, and crunchy nuts. And the flavor is a delicious balance of vanilla and chocolate. It may just become a staple in my freezer.

    Tin Roof Ingredients

    Tin Roof begins with the foundation of vanilla ice cream. There are just four simple ingredients needed to make no-churn vanilla ice cream. It has heavy cream, sweetened condensed milk, vanilla, and a pinch of salt. That's it!

    Once the ice cream is partially frozen, swirl in a thick fudge ripple and chocolate-covered peanuts. Tada! You have an easy, no-churn Tin Roof ice cream!

    Tin Roof Ice Cream Ingredients: heavy cream, sweetened condensed milk, vanilla extract, salt, fudge sauce, and chocolate covered peanuts.

    How to Make No-Churn Vanilla Ice Cream

    • The first step is to mix together the sweetened condensed milk, vanilla extract, and salt. Are you with me? So easy, right?
    Sweetened condensed milk and vanilla extract in a bowl, with a spatula.
    • Next, beat the heavy cream to a stiff peak, and fold in 1 cup of the whipped cream into the sweetened condensed milk mixture. This lightens up the milk so that the rest of the whipped cream will incorporate without falling flat.
    1 cup of whipped cream added to bowl of condensed milk.
    • Finally, gently fold in the rest of the whipped cream mixture. To do this, scoop your spatula across the bottom of your bowl, and bring the contents from the bottom up onto the top. Repeat this motion until the whipped cream is blended in.
    Remaining whipped cream folded into condensed milk with a spatula.
    • Pour into a freezer-safe container that holds at last 6 cups. I like to use this big plastic storage container, but you could also use a metal baking dish.
    • Freeze for 2 hours. If you were just making vanilla ice cream then you would stir it, and freeze it another 6 hours. But since this is Tin Roof ice cream, now is the time to swirl in the fudge and peanuts. Let's take a look at those ingredients.
    Vanilla ice cream in a freezer-safe container.

    What is Fudge Ripple?

    A fudge ripple is a ribbon of fudge that swirls throughout the ice cream. It is thick and rich and is a delicious contrast to the creaminess of the ice cream. Any thick hot fudge will do but the very best is made from scratch. Here is my absolutely delicious easy hot fudge recipe.

    Container of vanilla ice cream, jar of fudge sauce, and glass bowl of chocolate covered peanuts.

    How to Make Chocolate Covered Peanuts

    The chocolate covered peanuts are easy to make as well. Simply melt chocolate chips, stir in some peanuts, and spread it out onto parchment paper to cool.

    I line a large plate or cutting board with the parchment paper so that I can pop it in the refrigerator to speed up the cooling process.

    Once the chocolate has dried, break it into pieces, and you have chocolate covered peanuts!

    Chocolate covered peanuts cooling on parchment paper.

    Mixing in the Toppings

    Making the fudge ripple and the chocolate covered peanuts can both be done during the initial 2 hours that the ice cream is freezing. If you are making your fudge from scratch, just do this at the beginning of that period, and refrigerate it so that it is completely cooled before you add it to the ice cream.

    Using a tablespoon, drop dollops of the fudge over the ice cream, then sprinkle the ice cream with the chocolate nuts.

    Run your spoon a couple of times through the ice cream to mix the toppings in. You don't want to mix it too much, or you will end up with chocolate looking ice cream instead of thick ripples. You want to swirl just enough to not have it all sitting on the top.

    Now freeze for an additional 6 hours, and your ice cream is ready to serve!

    Using spoon to swirl fudge ripples and peanuts into ice cream.

    Other Recipes You Might Like

    • Stabilized Whipped Cream
    • Hot Fudge Sauce
    • Mississippi Mud Pie

    Frequently Asked Questions

    How long does this keep in the freezer?

    Stored in an airtight container, no churn ice cream will stay good in the freezer for 3-4 months.

    Can I churn this ice cream in my ice cream maker?

    This recipe is designed to make creamy ice cream without an ice cream maker. If you would like to make Tin Roof ice cream using an ice cream maker, use the instructions from your manual for making vanilla ice cream, then swirl in the fudge and peanuts before placing in the freezer.

    Large scoop of Tin Roof in a parfait glass with a stainless spoon.

    Recipe

    No-Churn Tin Roof Recipe in a parfait glass on a red checkered napkin.

    No-Churn Tin Roof

    Recipe by: Erin
    This easy ice cream recipe doesn't even need an ice cream maker! Just a few simple ingredients make the vanilla ice cream that is swirled with rich fudge and crunchy chocolate-covered peanuts.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 8 hrs
    Course Dessert
    Cuisine American
    Servings 8
    Calories 590 kcal

    Ingredients
     
     

    • 14 ounces sweetened condensed milk
    • 2 teaspoons vanilla extract
    • 1 pinch salt
    • 2 cup heavy cream
    • ¾ cup hot fudge

    Chocolate Covered Peanuts

    • ¾ cup roasted peanuts
    • ⅓ cup semi-sweet chocolate chips
    Prevent your screen from going dark

    Instructions
     

    No-Churn Ice Cream

    • Whisk milk, vanilla extract, and salt together in a large bowl.
    • Whip cream in a separate large bowl until peaks stay firm after the blender has turned off.
    • Fold 1 cup of the whipped cream mixture into the milk mixture, until combined.
    • Carefully fold the remaining whipped cream into the milk mixture until it is well blended.
    • Pour into a 6-cup freezer-safe container. Wrap with plastic wrap and freeze for 2 hours.
    • Drop fudge in dollops over the top of the ice cream, then sprinkle the peanuts over the ice cream as well. Gently swirl the ice cream using a spatula. Do not mix too much, it should just be a light swirl.
    • Place back in the freezer for an additional 6 hours. Keep frozen until ready to serve.

    Chocolate Covered Peanuts

    • Place chocolate in a microwave-safe dish and place in the microwave for 30 seconds. Remove and stir well. Place back in the microwave for an additional 30 seconds. If there are still chocolate chunks after stirring for at least 20 seconds, microwave for 15 more seconds. Stir again until it is completely melted and smooth.
    • Add peanuts into the chocolate mixture and stir well.
    • Line a large plate with parchment paper and pour the peanuts onto the paper, spreading into a single-layer. Refrigerate for at least 10 minutes.
    • Break the peanuts apart. These can be made ahead of time. When stored refrigerated in an airtight container they will keep for at least 30 days.

    Nutrition

    Calories: 590kcal | Carbohydrates: 53g | Protein: 11g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 99mg | Sodium: 249mg | Potassium: 458mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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      Recipe Rating




    1. Kate

      January 22, 2021 at 3:05 pm

      5 stars
      I had no idea it was so easy to make ice cream at home. This recipe was so good I had to help myself to a second bowl. I used your hot fudge recipe for the swirl and I am glad that I did!

      Reply
      • Erin Gierhart

        January 22, 2021 at 3:09 pm

        Fantastic! I am so glad that you loved both recipes. Thank you for sharing!

        Reply

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    Welcome! I'm Erin, wife, mom, and lover of great food. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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