Tin Roof Ice Cream


July is national ice cream month!  And I will, only somewhat shamefully,  admit to recently picking up a box of Good Humor Strawberry Shortcake bars, a childhood favorite.  (Have those gotten smaller or  have I just gotten bigger?)

But, I wish I would have celebrated ice cream month every single day with this ice cream.  Sadly, it didn’t last in our house anywhere near a month.  This ice cream is oh-so-good.  A delicious vanilla base that I already raved about, chocolate-covered peanuts, and an old school fudge ripple.  How could you possibly go wrong with that combination?  Really, the only way this could be even better in my opinion would be with the addition of a caramel ripple – which I may try next time.

I’ve never heard of tin roof ice cream, and what a travesty. Have I mentioned I really liked it? Yum.  It actually reminds me a bit of Dairy Queen’s peanut buster parfait, but it’s better, of course.  Despite being made of three components, this ice cream is still incredibly easy to put together.  The peanuts take no time and the fudge ripple comes together in just a few minutes.  Once everything is chilled, you are ready to go and then after that  you are ready to eat one of the best ice creams ever.

I honestly didn’t even realize I was only supposed to use half of the chocolate-covered peanuts, so I used them all.  I would definitely go this route again because otherwise, I don’t think it would be enough. I also used salted peanuts even though the recipe called for unsalted because I’m a big fan of salty-sweet combos.  Other than that, I made no changes to this recipe, because it doesn’t need changes.

Tin Roof Ice Cream