Tin Roof Sundae Ice Cream Sandwiches
Buttery waffle cookies, fudgy tin roof sundae ice cream, and toasty peanuts come together in these easy, no‑bake ice cream sandwiches. Even better, they’re dipped in a 3-ingredient homemade chocolate shell for a nostalgic, crunchy surprise!
Ingredients
Ice Cream Sandwiches
- 24 waffle cookies (like butter waffle crisps, stroopwafels, or obleas)
- 1.5 quarts Crystal Tin Roof Sundae Ice Cream
- ½ cup roasted, unsalted peanuts, roughly chopped
Chocolate Shell
- 2 cups semisweet chocolate chips (400 grams)
- ¼ cup coconut oil (60 grams)
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Products used
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Tin Roof Sundae Ice Cream
Directions
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Step 1
Ice Cream Sandwiches
Flip one waffle cookie bottom-side up. Place a generous scoop of Tin Roof Sundae ice cream on top and use a spoon or rubber spatula to spread the ice cream to the edges. Sandwich another waffle cookie on top and press gently to adhere. Repeat with the remaining cookies and ice cream until you have 12 ice cream sandwiches.
Place the ice cream sandwiches on a sheet pan. Freeze until solid, 30-60 minutes. -
Step 2
Chocolate Shell
Add the semisweet chocolate chips and coconut oil to a small, microwave-safe bowl. Microwave the mixture in 30 second bursts, stirring in between each, until the chocolate is mostly melted and there are just a few chocolate lumps remaining.Stir rapidly until the chocolate is completely melted and smooth. Mix in the vanilla extract and salt (if using). Let the chocolate sauce cool to room temperature, 2-3 minutes.
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Step 3
Assemble
Dip each ice cream sandwich halfway in the chocolate shell and immediately sprinkle with chopped peanuts. Let the shell harden and then pop the ice cream sandwiches in the freezer. Serve immediately or wrap each sandwich in parchment paper. Store in an airtight container for up to 1 month.
