This was all Laurie’s idea. I wish I could take credit for it, but I didn’t even know that Dreyer’s (aka Edy’s) peppermint ice cream existed. Laurie did, and she also intuited that it wouldn’t come into its own until topped with an immoderate amount of homemade hot fudge.

I used the hot fudge recipe from Bittersweet, which is basically just ganache (it’s chocolate, half-and-half, vanilla, and salt).

While I was eating my sundae (okay, while I was eating *today’s* sundae; the sundaes began on Tuesday), I realized that hot fudge is always better eaten at home. When I have a hot fudge sundae out in the world, I almost always run into the same problem: the hot fudge is gone before the ice cream. At home, you can solve that problem by setting aside extra sauce to add as needed. I guess you could order hot fudge on the side at the DQ, but I’ll never remember to do that.

The only commercial sundae that avoids fudge imbalance is Dairy Queen’s Peanut Buster Parfait, which puts sauce in the bottom, middle, and top of the sundae. This was a major breakthrough in ice cream service, and we should be thankful they didn’t give it a horrifically stupid name.