Tin Roof Sundae
Tin Roof Sundae is an irresistible dessert featuring layers of vanilla and chocolate ice cream topped with hot fudge, marshmallow sauce, and crunchy Spanish peanuts. It’s a timeless classic perfect for any ice cream lover.
Ingredients
For the Sundae
- 1–2 scoops vanilla ice cream
- 1–2 scoops chocolate ice cream
- ¼ cup hot fudge
- ¼ cup marshmallow sauce (recipe below)
- ¼ cup Spanish peanuts
For the Marshmallow Sauce (makes 4 servings)
- 10 tbsp marshmallows
- 1–2 tbsp heavy cream
Recipe Instructions
For the Marshmallow Sauce
- Place a heatproof glass bowl over a small pot of boiling water (double boiler). Add marshmallows and heavy cream into the bowl.
- Stir continuously with a rubber spatula until marshmallows melt completely and the mixture thickens, about 2 minutes.
- Once smooth and combined, remove from heat and set aside until ready to assemble the sundae.
Assembling the Sundae
- In a tall glass, add two scoops of vanilla ice cream. Drizzle generously with hot fudge.
- Add one scoop of chocolate ice cream on top. Drizzle marshmallow sauce and additional hot fudge.
- Sprinkle with Spanish peanuts and serve immediately.
Storage Instructions
- Immediate Serving: Tin Roof Sundaes are best served immediately after assembly.
- Marshmallow Sauce Storage: Any leftover marshmallow sauce can be refrigerated in an airtight container for up to 1 week. Gently warm before reusing.
What happened to Tin Roof Sundae ice cream?
While still available regionally, Tin Roof Sundae ice cream has become less common nationwide, though many specialty ice cream shops and brands continue to offer variations of this classic dessert.
What is tin roof ice cream made of?
Tin Roof ice cream typically consists of vanilla ice cream with ribbons of fudge sauce, marshmallow swirl, and Spanish peanuts, providing a balance of creamy, chocolatey, and crunchy textures.
When was the Tin Roof Sundae invented?
The Tin Roof Sundae was invented in 1916 at the Potter Drug Company in Potter, Nebraska, becoming a beloved American ice cream classic.
Tin Roof Sundae
Treat yourself to a Tin Roof Sundae! Our quick marshmallow sauce comes together in minutes, and is perfection when drizzled over ice cream with hot fudge and Spanish peanuts.
Yield: 1 serving
Calories: 680kcal
Materials
- 1 – 2 scoops vanilla ice cream
- 1 – 2 scoops chocolate ice cream
- ¼ cup hot fudge
- ¼ cup marshmallow sauce
- ¼ cup Spanish peanuts
For the Marshmallow Sauce (makes 4 servings)
- 10 marshmallows
- 1 – 2 tbsp heavy cream
Instructions
For the Marshmallow Sauce
- Put a glass bowl on top of a small pot with water. Bring to a boil and add the marshmallows and cream to the glass bowl.
- Use a rubber spatula to continue stirring until the marshmallows break down and it thickens, about 2 minutes.
- When everything is smooth and combined, add in the vanilla. Remove the bowl from the heat and set aside until ready to use.
Assembling the Sundae
- To a tall glass, add two scoops of vanilla ice cream. Drizzle with hot fudge.
- Add a scoop of chocolate ice cream and drizzle with marshmallow sauce and more hot fudge. Top with Spanish peanuts.
Video
Nutrition
Calories: 680kcal | Carbohydrates: 121g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 379mg | Potassium: 368mg | Fiber: 3g | Sugar: 82g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
