Beat heavy cream and vanilla in a large mixing bowl with an electric mixer on high until stiff peaks form (tips stand straight). Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This simple no-churn ice cream is inspired by the Tin Roof Sundae—a Nebraskan treat loaded with ripples of hot fudge, mini marshmallows and red-skinned Spanish peanuts.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee heavy whipping cream | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 1 (14-oz.) can Hy-Vee sweetened condensed milk | ||
| 1 c. Hy-Vee miniature marshmallows | ||
| ¾ c. Hy-Vee salted Spanish peanuts, plus additional for serving | ||
| 1 (3.5-oz.) bar Zöet 57% cacao dark chocolate bar, coarsely chopped; plus additional for serving | ||
| 1 c. hot fudge dessert sauce, softened; plus additional for serving | ||
| Marshmallow topping, for serving |
Things To Grab
- 2 large mixing bowls
- Electric mixer
- Large silicone spatula
- 9x5-in. loaf pan or 2-qt. freezer-safe container
- Plastic wrap
- Ice cream scoop
- Small serving dishes
Directions
Stir together sweetened condensed milk, marshmallows, ¾ cup peanuts and 1 bar chopped chocolate in another large bowl.
Fold whipped cream into sweetened condensed milk mixture; gently swirl in 1 cup hot fudge. Spread mixture into a 9x5-in. loaf pan or 2-qt. freezer-safe container. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream into serving dishes. Top with marshmallow topping, and additional hot fudge sauce, peanuts and chopped chocolate, if desired.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 75mg
- Sodium: 150mg
- Total Carbohydrates: 50g
- Protein: 7g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%