Burns & McCoy Hot Honey Peanut Butter Ice Cream

Servings: 2 to 4 depending on how big you like your servings

Prep Time: 15 minutes

Freeze Time: 3+ hours


  • 1/4 cup smooth peanut butter
  • 3 tablespoons honey
  • 1/4 tsp Exhoressco Hot Sauce
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp cayenne
  • Pinch of salt
  • 1 cup heavy cream
  • 1 cup peanut butter cookies + one more cookie, coarsely crushed
  • 1/4 cup chopped honey roasted peanuts

Optional: additional toppings include honey drizzle, chopped peanuts, crushed peanut brittle, whipped cream, and crushed cookies


  1. Place a 9 x 5 glass or metal loaf pan in the refrigerator to chill.
  2. Combine peanut butter, honey, and hot sauce in a small bowl until smooth. Set aside.
  3. Stir together sweetened condensed milk, red pepper flakes, cayenne, and salt in a medium bowl.
  4. In a large bowl, whip heavy cream until firm peaks form. This takes about 2 minutes.
  5. Fold half of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the condensed milk mixture into the remaining whipped cream until combined.
  6. Pour 2/3 of the mixture into the chilled pan. Drop small drops of the peanut butter mixture. Sprinkle with crushed cookies.
  7. Pour remaining milk mixture into top. Sprinkle chopped peanuts and one crushed cookie over top. Cover and freeze until solid (3+ hours).
  8. Scoop and serve with preferred toppings.