9 Chocolate Peanut Butter & Tin Roof Ice Cream

Tin Roof ice cream Peanut Butter Ice Cream Homemade Hersheys SyrupAnother double scoop of ice cream, please!

This is Chocolate Peanut Butter, with creamy chunks of sweet peanut butter encased in a peanut buttery milk chocolate ice cream. So creamy, it doesn't need eggs in the recipe.

I made this for my Reese's Peanut Butter Cup lovin' brother on his birthday. It is a very intense peanut buttery flavor. While very good and rich, next time, I would make a simple chocolate ice cream (that doesn't have peanut butter in it) and put in the peanut butter patties as an add-in.

The second scoop, Tin Roof ice cream, packed with chocolate covered peanuts and immersed in a deep, dark chocolate swirl. This is made using a custard vanilla ice cream.

This ice cream is right up there with Salted Butter Caramel.

Don't have an ice cream maker? David Lebovitz says that you can make ice cream WITHOUT an ice cream maker, especially when you use a custard (egg) base for your ice cream. Check here to learn how.

This Tin Roof ice cream was so much fun to make and even more fun to eat.

Warm up the milk, sugar, salt and the cream in a saucepan.

Put 1 c. of the cream in a large bowl with a mesh strainer on top.

Whisk together the eggs.

Slowly, add the 1 c. of the warmed milk mixture into the eggs, stirring constantly.

Now you have 'tempered' or a warm egg/milk mixture.

Pour the tempered eggs into the warmed milk mixture, whisking constantly.

Stir the mixture over medium heat until the mixture thickens and coats the back of a spoon.

Run your finger along the back of the spoon.

Stick your finger in your mouth and taste the delicious sweetness...

Oh yeah...the line on the spoon should stay separated.

Pour the custard base into the cream through the mesh strainer.

The strainer catches any eggs that may have cooked...

I love this strainer. It has been one of the best kitchen gadgets I have ever owned....

Pour the custard into a container to put in the fridge to chill.

Here's vanilla chillin' next to the chocolate peanut butter...they may become best friends!


I forgot...er...remembered to add the vanilla.

This recipe uses a vanilla bean, which I have yet to discover.

Now for the chocolate covered peanuts.

Since I don't have a fancy schmancy double boiler, I use a glass bowl that fits nicely over a pot of simmering, not boiling, water.

Oh, and don't forget a hot pad. The bowl does get hot!

After the chocolate has melted, add some peanuts.

All I had was salted, even though the recipe specifically called for unsalted...

I thought it tasted GREAT....salty....sweet....yum.

Spread the mixture on a plastic wrap lined pan, plate, dish, whatever you have.

Just try to have a single layer.

Freeze. Chill. Go to the next step....


Now, be forewarned. I believe that this is the evil twin of Hershey's Chocolate Syrup, which doesn't last long in our fridge. Why? Because my boys routinely use it DAILY to make chocolate milk. After discovering this fudge ripple recipe, I may never buy Hershey's syrup again. It's so simple and easy...

All you need is sugar

light corn syrup


unsweetened cocoa powder (from Hershey's of course!)

See, I told you there was an evil twin...

Whisk everything together and heat over medium heat.

Whisk constantly, until the mixture comes to a low boil.

Cook for ONE minute. No more. No less.

Remove from heat and add vanilla extract.

The pure stuff. Not imitation...yuck!

And you're done! With the fudge ripple, at least...

Chop up the chocolate covered peanuts....

and assemble the ice cream, starting with the fudge ripple, ice cream, peanuts, ice cream, fudge ripple....repeat.

There will be fudge ripple left over.

Put a spoonful of it in a nice tall glass of cold milk.

Tin Roof Ice Cream
(4x6 printable recipe) (full page recipe)

Chocolate Peanut Butter Ice Cream
(4x6 printable recipe) (full page recipe)


  1. I'm eating ice cream right now...and it tastes almost as good as yours looks...drool!

  2. Oh yum! Can I come over? That seriously looks so yummy and now I am craving homemade ice cream.

  3. Wow! that looks great! The best place to get vanilla beans that you can afford is at Costco - they don't always have them so if you see them.......snatch 'em up!

  4. Thanks for the tip on getting vanilla beans!

  5. I missed out on this one, to focused on kids who don't eat the nutty ones. It looked good and got eaten up. And yes, that fudge ripple is intense.


  6. Both look great! I love homemade ice cream.

  7. Great step by steps! This ice cream looks awesome!

  8. You want vanilla beans? Ohhh, the vanilla beans. In bulk. Extract grade bulk. Yeah, baby. (go here: http://cgi.ebay.com/1-2-LB-Extract-Grade-B-Bourbon-Vanilla-Beans-6-7_W0QQitemZ260349099910QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item3c9e03ff86&_trksid=p4634.c0.m14.l1262&_trkparms=|301%3A0|293%3A1|294%3A30)

  9. Mmm, your ice creams look delicious. Thank you so much for sharing the chocolate syrup recipe! My girls love chocolate milk (we use Hershey's Special Dark syrup here), but I've never tried making my own syrup.


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