Go Back
–+ servings
Tin Roof Ice Cream with Crushed Waffle Cone

Tin Roof Ice Cream with Crushed Waffle Cone Bliss

Indulge in the nostalgic Tin Roof Ice Cream with Crushed Waffle Cone, featuring creamy vanilla, fudge swirls, and chocolate-covered peanuts.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup Whole Milk Use full-fat for best results.
  • ½ cup Heavy Cream Divide the amount as required in the recipe.
  • ¾ cup Granulated Sugar Consider coconut sugar for a lower glycemic index option.
  • ¼ teaspoon Salt Use sea salt for a more complex taste.
  • 1 large Egg For a vegan option, use a commercial egg replacer.
  • 2 large Egg Yolks
  • 2 teaspoons Vanilla Bean Paste Alternatives include scraping a vanilla bean or using pure vanilla extract.
For the Fudge Swirl and Add-Ins
  • 1 cup Chocolate Covered Peanuts Homemade could be an option.
  • ½ cup Hot Fudge Sauce Homemade is preferred for intense chocolate flavor.
  • ½ cup Crushed Waffle Cones Freeze crushed cones beforehand to avoid sogginess.

Equipment

  • medium saucepan
  • Small bowl
  • Ice Cream Maker
  • fine mesh sieve
  • Freezer-safe container

Method
 

Ice Cream Making Steps
  1. In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and salt. Heat over medium-low for 5 minutes until warm.
  2. In a separate bowl, whisk together egg and egg yolks. Slowly pour in the warm milk mixture while whisking vigorously.
  3. Return the mixture to the saucepan and whisk continuously over medium heat for 5-7 minutes until it thickens slightly.
  4. Strain the mixture through a fine-mesh sieve, stir in remaining heavy cream and vanilla bean paste, then cool in an ice bath for 10-15 minutes.
  5. Refrigerate the mixture for at least 2 hours or overnight for best results.
  6. Pour the chilled mixture into an ice cream maker and churn according to instructions, about 20-25 minutes.
  7. Gently fold in chopped chocolate-covered peanuts, hot fudge sauce, and crushed waffle cones, taking care not to over-mix.
  8. Transfer to a freezer-safe container and freeze for at least 3-4 hours until firm.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 100mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 10IUCalcium: 15mgIron: 2mg

Notes

Serve the ice cream with additional hot fudge, whipped cream, or sprinkled with crushed waffle cones.

Tried this recipe?

Let us know how it was!