June 12th, 2012

Red Hot Ice Cream

Red Hot Ice Cream

When Jeffrey and I first got married, neither one of us had finished college yet, so we were living in the married student housing on the campus of Brigham Young University.  BYU happens to have its own creamery, and they produce dairy products like milk, cheese, and ice cream.  On the way home from school, Jeffrey would occasionally stop at the creamery and buy some ice cream.  Our favorite flavor that they made was called “Cinnamon Candy” and it had little candies in it similar to Red Hots.  Boy, was it good!!  I mean it got to the point where Jeffrey would search through their freezer looking for a carton of the cinnamon candy ice cream, and if he had to come home with a different flavor because they were all out of the cinnamon candy, it was a big downer.  Once we moved away from BYU, that was the end of our beloved cinnamon candy ice cream until I realized one day that I could make it myself.  And today, I want to share it with those of you who like the taste of Red Hots!

To make this delicious ice cream, you’ll need whipping cream, half and half, milk, sugar, salt, vanilla, and Red Hots!  The REAL honest-to-goodness original Red Hots are larger and have a more intense flavor than store-brand varieties.  They only partially dissolve (which makes the ice cream turn pink) but there are still bits of the candies left in the ice cream as shown in the photo above.  That’s the way I like it.  If you use a store-brand variety—usually called cinnamon candies—they will most likely dissolve completely and will have a less intense flavor.  That’s the way my husband likes it.  It’s a personal preference thing, so use whichever appeals to you.

Oh, be sure you don’t forget the ice and rock salt for your ice cream maker!

Combine the milk, sugar, and salt in a medium saucepan and heat just until the sugar is dissolved.

Remove from the heat and add the whipping cream, half and half, and vanilla.

Begin freezing the ice cream in your ice cream maker according to manufacturer’s instructions.

After about 10 minutes, stop the ice cream maker, add the Red Hots, and then continue freezing.


Red Hot Ice Cream

Posted under Desserts

7 Responses to “Red Hot Ice Cream”

  1. That is so crazy and cool! Who would have thought!? Very creative!

  2. This is super good!!! Yummy!

  3. I made this for a family gathering on the 4th of July. It was a hit.

  4. Thanks for your comment, Heather! I do love that ice cream. In fact, I wish I had some right now.

  5. I had red hot ice cream at cold stone and loved the flavor, but did not like the texture much since it tends to be chewy due to the fact it has pudding in it. Your recipe sounds fantastic. I just want to know if I could mix the red hots in the sauce pan so it melts. I want the intense red hot flavor but I don’t want the chunks of red hots in it. Would it work?

  6. Melissa, I’m sure it would work, but I don’t know if you would need to reduce the amount of red hots so that the flavor of the ice cream itself isn’t too strong. If you are using a generic brand of red hots, I don’t think it would be a problem as they don’t have such an intense flavor. If you use the honest to goodness REAL red hots, you might need to. Just not sure. If you try it, let me know, and thanks for stopping by!

  7. I saw this on a 4th of July roundup and just had to pin it.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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