Sweet Heat: How to Make I Am Hot Honey Ice Cream (With a Kick!)

Let’s be real—there’s ice cream, and then there’s real ice cream. The kind that makes your tastebuds do a little salsa. This Hot Honey Ice Cream recipe is not only insanely creamy and indulgent, but it also brings a little fire to your freezer with the sweet heat of I Am Hot Honey. No churn. No drama. Just ridiculously good ice cream with a twist.

Why Hot Honey?

Because boring is banned. Our I Am Hot Honey combines Manuka honey with chili, wasabi, ACV, and collagen. It’s bold, it’s natural, and it turns your standard dessert into a gourmet moment. Trust us, your spoon won’t know what hit it.

Ingredients:

• 2 cups heavy cream
• 1 can (395g) sweetened condensed milk
• 1 tsp vanilla extract
• 1/3 cup I Am Hot Honey (plus extra for swirling or drizzling)
• Optional: a pinch of flaky salt, crushed nuts, or dark chocolate chips

Method:

1. In a large bowl, whip the cream to stiff peaks.
2. In another bowl, mix the condensed milk, vanilla, and I Am Hot Honey.
3. Fold the whipped cream into the honey mixture gently—don’t knock out the air!
4. Pour into a freezer-safe tin or container. Swirl in extra I Am Hot Honey if you’re feeling extra.
5. Freeze for 6+ hours or overnight.
6. Scoop, serve, and drizzle with more I Am Hot Honey for that final boom.

Serving Suggestions:

• On hot waffles
• With grilled peaches
• Between cookies as a spicy ice cream sandwich
• With a dash of sea salt for contrast

Wrap-Up:

This recipe is perfect for impressing dinner guests, date nights, or just giving yourself a moment of sweet, spicy indulgence. Tag us @iamhothoney when you make it—and tell us: how hot do you like it?

oh and repeat after me - I Am Hot Honey!