Tin Roof Sundae – January 2015
In the late 1800s, laws were passed in the US Midwest prohibiting the selling of Soda water on Sunday. Ice cream sodas were the popular treat at the time, but were considered too “sinful” or frivolous for consumption on Sunday.
Area soda fountains got around this law by offering the Ice Cream Sundae as an alternative to Soda. Ice Cream topped with syrup with no soda added was not breaking the law.
The Tin roof sundae was a version of the Cherry sundae sold by Chester Platt in 1893. Platt’s soda fountain in Ithaca New York was popular at the time and several area fountains added various toppings. Chocolate syrup and peanuts made up the “TIN ROOF” topping based on the original sound of the peanuts being removed from the cans in which they were sold, like the sound of rain on a tin roof.
- James Dawe, Answers.com
Tin Roof Tunnel Cake
1 package chocolate cake mix (regular size)
1 quart Tin Roof ice cream, softened
1/2 cup chocolate chips
1/2 cup light corn syrup
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
- Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
- Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Cover and place cake shell in freezer for 1 hour.
- Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours.
- Just before serving, in a microwave, melt chips and corn syrup; stir until smooth. Stir in cream and vanilla until smooth. Drizzle over cake. Yield: 12 servings.
Black & Tan Ice Cream Cake
1 package regular chocolate sandwich cookies
1 package golden sandwich cookies
1/2 Gallon softened Umpqua Tin Roof Sundae ice cream
1 large can evaporated milk
2 cups powdered sugar
2/3 cup chocolate chips
2 sticks of Umpqua Dairy butter
Melt 1 stick of butter in a medium saucepan. Crush the package of chocolate sandwich cookies in a medium mixing bowl and combine the melted butter with the cookie mixture. Then press the chocolate cookie mixture into the bottom of a greased 9×13 pan and chill. In the same saucepan as before melt the other stick of butter. Once it’s melted add the evaporated milk, chocolate chips and the powdered sugar. Stir constantly while it boils for 8 minutes. Let it cool. Then crush the golden cookies.
Scoop out the ice cream and smooth a layer of ice cream on top of the cookie layer. Then put the crushed golden cookies on top of the ice cream. On top of the cookies pour the cooled chocolate on top.. Garnish with whipped cream when serving