Spread about a third of the ice cream mixture into freezer safe container.
Tin roof sundae ice cream pie.
Tin roof sundae ice cream.
When i was a kid tin roof sundae was one of my very favorite ice cream flavors.
It s also an excellent no bake summer dessert option that you can make ahead and keep in your freezer until it s party time.
Press mixture into greased pie pan.
Spread softened ice cream evenly into crust.
Freeze until firm at least 4 hours.
Then add a third of the chocolate sauce and a third of the chocolate covered peanuts.
Cover and freeze for 2 3 hours till firm.
Vanilla ice cream with swirls of homemade chocolate sauce and crunchy chocolate covered peanuts.
Melt the chocolate and butter in the microwave stirring every 30 seconds until completely melted and smooth.
Top with chopped peanuts.
8 ounces semisweet chocolate coarsely chopped 2 tablespoons butter 1 cup heavy whipping cream 2 teaspoons.
In a large bowl mix together cereal peanut butter and corn syrup.
Ingredients 2 cups graham cracker crumbs from 24 squares 6 tablespoons unsalted butter completely softened 1 quart vanilla ice cream softened i use heb 1905 vanilla 1 2 cup caramel sundae topping 2 3 tablespoons store bought or homemade see notes fudge topping 1 2 lightly salted cocktail peanuts.
The tin roof sundae was created in 1916 at the potter drug co in potter nebraska owned by pharmacist james earl thayer.
A flavor explosion in every luscious bite.
Freeze in an ice cream maker.
Spread over the bottom and up the sides of the pie crust.
You ve got yourself an amazingly simple delightfully fun ice cream sundae pie.
In a large bowl mix together cereal peanut butter and corn syrup.
20 caramels 1 3 cup heavy whipping cream 1 1 2 cups salted peanuts chocolate layer.
Directions step 1 lightly grease a 9 inch pie pan.
Place in fridge until chocolate is set.
A tin roof sundae pie is a great upgrade to a regular ice cream cake for a birthday anniversary or any celebration this summer.
Lightly grease a 9 inch pie pan.
This sundae features a scoop of vanilla ice cream with chocolate sauce and a scoop of chocolate ice cream with creamy white marshmallow sauce topped with spanish peanuts.
Top each slice with chocolate syrup before serving.
Milk cream sugar fudge corn syrup water cocoa sugar modified corn starch corn starch cocoa processed with alkali salt carrageenan natural flavor guar gum corn syrup choco peanuts peanuts sugar coconut oil cocoa processed with alkali salt cocoa soy lecithin natural flavors milk whey nonfat milk cellulose gel cellulose gum natural and artificial flavors mono diglycerides carrageenan.
Bake emplty pastry shell and let cool.
Ingredients 2 ounces semisweet chocolate 1 tablespoon butter 1 pastry shell 9 inches baked peanut layer.
