Tin Roof Sundae Ice Cream Pie

Freeze until firm at least 4 hours.

Tin roof sundae ice cream pie.

Spread about a third of the ice cream mixture into freezer safe container. You ve got yourself an amazingly simple delightfully fun ice cream sundae pie. Freeze until firm at least 4 hours. Spread softened ice cream evenly into crust.

Top each slice with chocolate syrup before serving. Freeze in an ice cream maker. A tin roof sundae pie is a great upgrade to a regular ice cream cake for a birthday anniversary or any celebration this summer. 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.

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. Cover and freeze for 2 3 hours till firm. Top with chopped peanuts. Place in fridge until chocolate is set.

20 caramels 1 3 cup heavy whipping cream 1 1 2 cups salted peanuts chocolate layer. Vanilla ice cream with swirls of homemade chocolate sauce and crunchy chocolate covered peanuts. Spread over the bottom and up the sides of the pie crust. A flavor explosion in every luscious bite.

In a large bowl mix together cereal peanut butter and corn syrup. Press mixture into greased pie pan. Melt the chocolate and butter in the microwave stirring every 30 seconds until completely melted and smooth. Step 2 spread softened ice cream evenly into crust.

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. Lightly grease a 9 inch pie pan. 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. 8 ounces semisweet chocolate coarsely chopped 2 tablespoons butter 1 cup heavy whipping cream 2 teaspoons.

Tin roof sundae ice cream. In a large bowl mix together cereal peanut butter and corn syrup. Bake emplty pastry shell and let cool. Then add a third of the chocolate sauce and a third of the chocolate covered peanuts.

Top with chopped peanuts. Directions step 1 lightly grease a 9 inch pie pan.