Tin Roof Ice Cream (No-Churn)

Make the hot fudge:

1. In a small saucepan, add the dark chocolate, heavy cream, brown rice syrup, cocoa powder, salted butter, vanilla extract and sea salt. Bring to a simmer over low-medium heat.
2. Whisk or stir with a spatula until the fudge sauce has thickened.
3. Remove from heat and transfer to a clean microwave-safe container or glass jar.
4. Store hot fudge in the fridge for up to 1 month.
5. To use from fridge, reheat in the microwave for approximately 20 seconds, or until the fudge is melted.

Make the chocolate-covered peanuts:

1. Line a small baking sheet with parchment paper.
2. Place the chopped chocolate into a microwave safe bowl and heat in a microwave in 20-30 second increments until melted.
3. Add the peanuts into the chocolate and fold with a heatproof spatula. Be sure to coat each peanut with chocolate.
4. Pour the peanut-chocolate mixture onto the lined baking sheet and spread out evenly in one layer.
5. Place the tray into the freezer for 15-20 minutes, until the chocolate has hardened.
6. Remove from freezer and break the chocolate into smaller pieces.
7. Store the chocolate covered peanuts in an airtight container in the refrigerator until ready to use.

Make the vanilla ice cream:

1. In a bowl of a stand mixer fitted with a wire whisk attachment, add in the heavy whipping cream and vanilla extract.
2. Turn on the mixer and whip until the cream reaches almost stiff peaks.
3. Add condensed milk to a separate bowl.
4. Transfer about 2 scoops of the whipped cream into the condensed milk bowl and fold with a spatula to lighten the mixture.
5. Pour the lightened condensed milk mixture back into the remaining whipped cream and whip by hand to incorporate, until stiff peaks. Be careful not to overwhip.
6. Pour about ⅓rd of the cream mixture into a freezer-safe container.
7. Layer with about 2 tablespoons of hot fudge and chocolate covered peanuts.
8. Repeat alternating with the remaining whipped cream, hot fudge and peanuts.
9. Cover and place into the freezer to chill for at least 4-6 hours, or until firm.