Recipe: No-Churn Sweet Burn Ice Cream Dessert


No party is complete without dessert, and for a spicy summer soiree, this hot sauce ice cream is a dream. Who knew Pappy Bourbon Barrel-aged Pepper Sauce could be used in a dessert? Libbie’s No-churn Sweet Burn Ice Cream serves up surprisingly delightful heat in a frozen dessert. Make in advance for an easy, rush-free finale to your menu.

Libbie Summers, artistic director of her own lifestyle brand, “A Food-Inspired Life,” and Pappy & Company have partnered up again to bring you a series of recipes inspired by our  Pappy Van Winkle Bourbon Barrel-aged Pepper Sauce. Cool down with this no-churn ice cream recipe, then check out the rest of Libbie’s delicious spicy summer soiree menu.

See All Hot Sauce Party Recipes

Here's the Scoop: This is Delicious

Serves 4 to 6


    1. Pour the sweetened condensed milk into a large mixing bowl.
    2. Pour the heavy cream into another mixing bowl or the bowl of a stand mixer. Use a hand mixer or a stand mixer to whip the cream until it holds stiff, billowy peaks; about 3 minutes.
    3. Gently mix a scoop of the whipped cream into the condensed milk (this lightens the condensed milk and makes it easier to fold into the rest of the whipped cream).
    4. Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
    5. Use a rubber spatula to scrape all of the ice cream base into your freezer container. Swirl in pepper sauce using a wooden skewer, smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
    6. Freeze for at least six hours, or up to 2 weeks.
    7. Scoop, sprinkle with sea salt and serve.

    Note: The ice cream will become firmer the longer you let it freeze. For best texture and flavor, eat within two weeks. 

    Recipe by Libbie Summers and photography by Jade and Matthew Take Pictures