Description
Indulge in the delightful combination of creamy homemade ice cream swirled with chocolate-covered peanuts, crushed waffle cone pieces, and rich hot fudge sauce in this Tin Roof Ice Cream recipe.
Ingredients
Scale
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Mix-Ins:
- 1/2 cup chocolate-covered peanuts
- 1/2 cup hot fudge sauce (cooled)
- 1 cup crushed waffle cone pieces
Instructions
- Prepare Ice Cream Base: In a medium bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until sugar dissolves.
- Churn: Pour the mixture into the ice cream maker and churn according to manufacturer’s instructions until a soft-serve consistency is reached.
- Combine Mix-Ins: Gently fold in chocolate-covered peanuts and crushed waffle cone pieces.
- Layer and Swirl: Layer the ice cream in a freezer-safe container, drizzling cooled hot fudge sauce between layers. Swirl lightly with a knife for a ribbon effect.
- Freeze: Cover and freeze for at least 4 hours or until firm.
- Serve: Scoop and enjoy!
Notes
- For extra crunch, sprinkle additional crushed waffle cone pieces on top when serving.
- Substitute caramel sauce for the fudge for a different twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
