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Doctor your favorite vanilla ice cream with the festive addition of peppermint extract and crushed candy canes -- it's the perfect way to use up extras! And here's the indulgent bonus: The sugar in the candy canes keeps the ice cream soft enough to scoop straight from the freezer.

Martha Stewart Living, December 2017

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Credit: Pernille Loof

Recipe Summary test

prep:
25 mins
total:
6 hrs 25 mins
Servings:
8
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Ingredients

Hot Fudge
Sundaes

Directions

Instructions Checklist
  • Hot Fudge: Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup and heat, stirring, until sugars dissolve. Whisk in cocoa and salt. Add chocolate and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pot of simmering water. Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.

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  • Sundaes: Place ice cream, softened, in a large bowl. Fold in 1/2 cup candies and peppermint extract. Pour into a 9-by-5-inch loaf pan; smooth with a spatula. Top with remaining 1/4 cup candies. Cover with plastic wrap; refreeze until firm, at least 6 hours. Serve in waffle-cone bowls, topped with hot fudge and more candies.

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