My husband is a lover of Tin Roof Sundaes. Whenever we go out for ice cream, which is usually in the summer at the cottage in Michigan, his order is always a Tin Roof Sundae, so when I saw this recipe on pinterest, I knew he would love it. Along with me of course, ice cream in a dessert, it can’t get too much better than that! It turned out to be delicious! I loved the ganache layers between the ice cream layers. The only thing I wasn’t crazy about was the whipped cream topping…it froze, even when I put the dessert in the fridge after putting the topping on top. I guess I should have really followed directions and topped it a couple minutes before serving. But it is inevitable with leftovers that it would be frozen, oh well, still delicious, still a recipe I WILL make again and again!
The recipe came from Aida Mollenkamp. Besides the type of ice cream and size of pan, I made the recipe as written on her site (see notes in italics). I used moose tracks ice cream in the bottom layer and vanilla ice cream in the top layer. Tin Roof Sundae’s, at least from what I’ve seen, are made with vanilla ice cream and those were the flavors I had in the freezer, so I went with it. You could probably use any flavor ice cream as long as you stick with chocolate/peanutbutter/vanilla types.
Tin Roof Ice Cream Cake
7 tablespoons unsalted butter, melted
Parchment or waxed paper
8 ounces chocolate wafer cookies (such as Nabisco Famous Wafers)
8 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 quarts (4 pints) peanut butter ice cream, softened (I used moose tracks and vanilla)
1 cup chilled heavy cream, for garnish
Unsweetened Cocoa Powder, for garnish
A few handfuls Roasted Salted Peanuts, roughly chopped, for garnish
1 ounce bittersweet chocolate, finely chopped, for garnish
Using a pastry brush, coat the inside of a 9-inch springform pan with 1 tablespoon of the melted butter. Cut parchment or waxed paper into a circle the same size as the base of the pan and place it in the base. (I didn’t coat with butter, I just used the parchment paper. I also made 3/4 of this recipe in a 8-inch sprinform pan, which turned out well.)
Place cookies in the bowl of a food processor and pulse until ground; add remaining 6 tablespoons melted butter and pulse until mixture is moistened. Press mixture evenly and firmly into the bottom of the prepared pan and freeze until it’s good and set, about 30 minutes. Meanwhile, take the ice cream out of the freezer to soften and make the ganache.
Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has melted, about 5 minutes.
Stir gently until smooth then stir in butter, one piece at a time, until completely incorporated; let cool slightly before using. Meanwhile, let the ice cream soften, for another about 15 minutes, or until soft enough to spread like room temperature butter but not melted.
When ice cream is softened, and transfer to a mixing bowl. Using a rubber spatula mix until spreadable. Spread half of the ice cream over the cookie crust and smooth the top. Pour half of the ganache over the top and smooth and place in the freezer until firm, at least 30 minutes. Place the remaining ice cream back in the freezer as well.
Remove peanut butter ice cream from the freezer and let soften about 15 minutes. Mix again until spreadable. Spread peanut butter ice cream over the fudge, level the top of the cake, add remaining ganache (you may want to reheat this slightly until it’s just pourable), smooth it, and freeze until the whole cake is very firm, at least 3 hours and up to 1 day.
Remove cake from the freezer and let sit at a few minutes at room temperature before cutting. Meanwhile, place whipped cream in a clean, large bowl and whip with a whisk until soft peaks form.
Top cake with whipped cream, cocoa, peanuts, chocolate shavings, and serve.
Recipe from Aida Mollenkamp