Best Hot Honey Peanut Butter No Churn Ice Cream Recipes

Hot Honey Peanut Butter Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 2h15m

Yield 24 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup hot honey
1 large egg, at room temperature
3/4 cup chunky peanut butter
1 teaspoon vanilla
1/3 cup sugar
2 teaspoons chile flakes
3/4 cup honey roasted peanuts, chopped

Steps:

Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Sea Salt & Honey No-Churn Ice Cream image

Provided by Kare for Kitchen Treaty

Time 6h5m

Number Of Ingredients 4

2 cups 1 pint heavy whipping cream
1 14-ounce can sweetened condensed milk
1/4 cup honey (I like clover honey for this recipe + 1 tablespoon for topping + a little more for serving if desired)
1/2 teaspoon Fleur de sel sea salt + more for serving if desired

Steps:

Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
Freeze until solid, at least 6 hours.
Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.