1/2 cup crushed candy canes or other peppermint candies
1 cup heavy cream
1/4 cup light corn syrup
12 ounces semisweet chocolate, finely chopped
Pinch of salt
How to Make It
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.
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.