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Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
15 mins
cook:
5 mins
freeze:
30 mins
total:
50 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place ice cream in a large bowl. Reserve 2 Tbsp. of candy and sprinkle remaining candy over ice cream. Using a large flexible spatula or back of a large spoon, mix ice cream and candy until candy is well incorporated. Cover bowl with plastic wrap and place in freezer for 30 minutes.

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  • Combine cream and corn syrup in a saucepan and bring to a boil over medium heat, stirring to blend well. Remove from heat and whisk in chocolate and salt. Stir until chocolate has melted and sauce is smooth.

  • Divide ice cream among 6 dessert dishes. Top with hot fudge sauce. Sprinkle each portion with reserved crushed candy and serve immediately.

Nutrition Facts

665 calories; fat 45g; saturated fat 27g; protein 6g; carbohydrates 71g; fiber 3g; cholesterol 101mg; sodium 102mg.