Peppermint Stick Ice Cream with Hot Fudge Sauce

The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies. This is bound to become your new fave. And if you top it with hot fudge sauce, you may be ruined for all other ice cream, going forward.

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
6 hrs 20 mins
Total Time:
7 hrs
8 servings


  • Ice Cream:

  • 2 cups whole milk

  • 1 cup heavy cream

  • ¾ cup white sugar, divided

  • 6 large egg yolks

  • ¼ teaspoon table salt

  • 2 ½ teaspoons peppermint extract

  • 3 drops red food coloring

  • ¾ cup crushed peppermint candy canes, or more to taste

Hot Fudge Sauce:

  • ¾ cup heavy cream

  • cup light corn syrup

  • 5 tablespoons white sugar

  • ¼ cup unsweetened Dutch-process cocoa powder

  • 1 ¼ cups chopped bittersweet chocolate

  • 3 tablespoons unsalted butter

  • 1 tablespoon pure vanilla extract

  • ½ teaspoon table salt


  1. Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.

  2. Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.

  3. Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.

  4. Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.

  5. Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.

  6. Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.

  7. Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

Cook's Note:

Use 60% to 70% bittersweet chocolate.

Nutrition Facts (per serving)

752 Calories
42g Fat
87g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 752
% Daily Value *
Total Fat 42g 54%
Saturated Fat 25g 124%
Cholesterol 244mg 81%
Sodium 288mg 13%
Total Carbohydrate 87g 32%
Dietary Fiber 3g 12%
Total Sugars 64g
Protein 8g
Vitamin C 0mg 2%
Calcium 125mg 10%
Iron 2mg 9%
Potassium 425mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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