A tin roof sundae is a simple, but delicious dessert. Vanilla bean ice cream, homemade hot fudge sauce, and salted skin-on peanuts.
I’m a pretty simple dessert kinda gal. I don’t need layers and layers of flavors, as I prefer to be able to taste each ingredient. I guess I’m kind of a “vanilla” girl too, loving the scent of vanilla, I’ll take a whiff of the bottle before I add it to whatever I’m making.
My favorite ice cream is not the chocolate chip cookie dough with caramel swirls and bits of candy bars, like my girls eat, it’s just plain vanilla bean ice cream. I do love to see the specks of vanilla in my scoop. My favorite ice cream sundae when I was growing up was a Tin Roof Sundae. Long before some clever chef decided to pair salty and sweet, there was the Tin Roof Sundae. Layers of hot fudge, a generous handful of Spanish peanuts, (Spanish peanuts have the skins still on, which for me is part of the taste experience!) and real vanilla ice cream. If you’re going to eat something decadent, you might as well skip the low cal and light and go for the real thing. Try this chocolate sauce on Poires Belle Helene too!
Enjoy your Tin Roof Sundae!
- 8 oz. chopped dark semi-sweet or bittersweet chocolate
- 7 tablespoons unsalted butter softened
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/4 cup hot water
- 1 teaspoon vanilla
- pinch of salt
- Combine all the ingredients in the top of a double boiler. Simmer on a medium low heat and stir until chocolate is smooth, about 5 minutes.
- Remove from heat and add vanilla and a pinch of regular salt.
- Remaining chocolate sauce will keep about a week in a covered container in the fridge.