Prep Time




  • 2 cups (500 milliliters) heavy cream (35%)
  • 1 cup (250 milliliters) sweetened condensed milk
  • 1/4 cup (60 milliliters) corn syrup
  • 1/4 cup (60 milliliters) honey
  • 1/4 cup plus tablespoon (60mL plus 15mL) Frank's RedHot® Original Cayenne Pepper Sauce
  • 1/4 cup (60 milliliters) whole milk
  • 3 tablespoon (45 milliliters) Club House® Pure Vanilla Extract
  • 2 tablespoons (30 milliliters) sugar
  • 1/2 teaspoon (2 milliliters) Club House® Apple Pie Spice
  • 1/8 teaspoon (1/2 milliliter) salt
  • 20 drops Club House® Red Food Colour


  1. PLACE cream in blender container; cover. Blend on high until stiff peaks form, about 35 to 45 seconds. Mix remaining ingredients, except food colour, in medium bowl. Add to blender container with cream; cover. Blend on high speed until well blended and slightly thickened, scraping down sides as needed. Transfer 1/4 cup of the mixture to small bowl; add food colour, stirring to mix well.
  2. POUR half of the remaining un-tinted ice cream mixture into a freezer-safe container. Drop small spoonfuls of the red mixture over top, using only about half. Run a knife through the ice cream mixture to swirl colors. Repeat with remaining ice cream mixtures, swirling red on top layer. Cover with plastic wrap, pressing down to cover surface of ice cream mixture. Freeze at least 6 hours or until firm.