Here’s the recipe!
Hot Honey-Peanut Butter No-Churn Ice Cream
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings
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
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.
Get the full recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/hot-honey-peanut-butter-no-churn-ice-cream
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