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Peppermint Ice Cream with Smoked Hot Fudge

Prep Time

30 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

Creamy, refreshing, homemade peppermint ice cream gets infused with wood-fired flavour thanks to smoked hot fudge for the perfect holiday dessert.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 3 Cup half-and-half

  • 8 egg yolks

  • 1/3 Cup granulated sugar

  • 1/2 Teaspoon peppermint extract

  • 1/2 Teaspoon vanilla extract

  • 1/2 Teaspoon kosher salt

  • 1 Cup crushed peppermint candies, divided

Smoked Hot Fudge

  • 1 Cup heavy cream

  • 1 Tablespoon Kahlúa or dark rum (optional)

  • 8 Ounce semisweet chocolate

Steps

  • 1

    In a medium saucepan over medium heat, warm the half-and-half until bubbles form around the edge.

    Ingredients

    • 3 Cup half-and-half

  • 2

    In a separate bowl, whisk the egg yolks and sugar until combined. Slowly add a little of the warmed half-and-half to the eggs and sugar, whisking constantly, then add the rest of the half-and-half in a stream, whisking the whole time.

    Ingredients

    • 8 egg yolks

    • 1/3 Cup granulated sugar

  • 3

    Pour it all back into the pan and cook over low heat, stirring constantly, until it is thickened, enough to coat the back of a spoon, about 5 minutes. If it begins to curdle, it is overcooking; remove it from the heat immediately.
  • 4

    Pass the mixture through a mesh strainer. Stir in the peppermint extract, vanilla extract and kosher salt.

    Ingredients

    • 1/2 Teaspoon peppermint extract

    • 1/2 Teaspoon vanilla extract

    • 1/2 Teaspoon kosher salt

  • 5

    Chill the ice cream base until it's cold, or place over an ice bath to accelerate chilling. When the base is cold, transfer to your ice cream maker and freeze according to manufacturers instructions.
  • 6

    Just before it's done, sprinkle in half of the crushed peppermint candies. Remove to a freezer-safe container and freeze until ready to use, up to 2 days in advance.

    Ingredients

    • 1 Cup crushed peppermint candies, divided

  • 7

    For the Smoked Hot Fudge: When ready to cook, set the Traeger temperature to 300℉ and preheat with the lid closed for 15 minutes.
  • 8

    Place the heavy cream in a saucepan on the grill and close the lid. Allow the cream to heat until bubbles form around the edge, about 10 to 15 minutes.

    Grill300 ˚F

    Ingredients

    • 1 Cup heavy cream

  • 9

    Add the chocolate and rum, if using, and whisk to combine. Reduce the Traeger temperature to 180℉, cover and allow smoking for an additional 10 minutes. For optimal flavour, use Super Smoke if available.

    Grill180 ˚F

    Ingredients

    • 1 Tablespoon Kahlúa or dark rum (optional)

    • 8 Ounce semisweet chocolate

  • 10

    When ready to serve, scoop the ice cream into bowls, drizzle with fudge and top with additional crushed peppermint. Enjoy! *Cook times will vary depending on set and ambient temperatures. Access this, and over a thousand other Traeger recipes, on the Traeger App.

Cooking Notes

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