Tin Roof Sundae Ice Cream

Name: Tin Roof Sundae Ice Cream
Prep time: 5 min
Total time: 5 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cup Heavy Cream (1½ cups heavy cream); 1 ½ cup Whole Milk (1½ cups milk); ⅔ cup Granulated Sugar (⅔ cups sugar); 0.17 tsp Kosher Salt (⅙ teaspoons kosher salt); 2 tsp Vanilla (2 teaspoons vanilla extract); ⅔ cup Fudge (⅔ cup hot fudge (store-bought or homemade)); 4 oz Chocolate Fudge (4 ounces chocolate fudge (diced into ¼-inch chunks, about 1 cup)); ½ cup Chocolate Covered Peanuts (½ cup chocolate covered peanuts)

Tin Roof Sundae Ice Cream - Dessert (American)

5 minAmerican

Servings8

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Vegetarian
Pescatarian
Egg Free

Steps

1Whisk 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.
2When 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.
3Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.