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.
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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!
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?
- 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.
- 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.
- 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.
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.
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!
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!
Other Recipes You Might Like
- Stabilized Whipped Cream
- Hot Fudge Sauce
- Mississippi Mud Pie
Frequently Asked Questions
Stored in an airtight container, no churn ice cream will stay good in the freezer for 3-4 months.
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.
Recipe
No-Churn Tin Roof
Recipe by:
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
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.
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!
Fantastic! I am so glad that you loved both recipes. Thank you for sharing!