Name: Hot Honey-Peanut Butter No-Churn Ice Cream
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1/3 cup smooth peanut butter; 3 tablespoons hot honey, plus extra for drizzling (see Cook's Note); One 14-ounce can sweetened condensed milk; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon cayenne; Pinch fine salt; 1 cup cold heavy cream; 4 peanut butter cookies, coarsely crushed; 1 cup crushed peanut brittle

Directions

Watch how to make this recipe.

Special equipment:

a 9-by-5-by-3-inch metal loaf pan

Place a 9-by-5-by-3-inch metal loaf pan in the refrigerator to chill. Whisk together the peanut butter and honey in a small bowl until smooth. Set aside.
Whisk together the sweetened condensed milk, red pepper flakes, cayenne and salt in a large bowl. Set aside.
Whip the cream with an electric mixer, in a large bowl, on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened condensed milk mixture back into the whipped cream until well blended.
Pour two-thirds of the condensed milk-cream mixture into the chilled 9-by-5-by-3-inch metal loaf pan and dollop the peanut butter mixture all over. Sprinkle with the crushed cookies and top with remaining condensed milk-cream mixture. Cover with plastic wrap and freeze until chilled and solid enough to scoop, 3 hours up to overnight. Scoop and serve with crushed peanut brittle and a drizzle of hot honey.