Peanut-Cola-Bourbon Float

Yield: 2 cocktails


  • 1 (14-ounce can) condensed milk, sweetened
  • 1 tablespoon vanilla extract
  • â…“ cup peanut butter, smooth
  • 2 cups heavy cream
  • 4 ounces bourbon
  • Cola of choice
  • Crushed peanuts, to garnish


  • To make the homemade peanut butter ice cream, combine the condensed milk, vanilla extract, and peanut butter in a medium-sized bowl.
  • Using a standing mixer with a whisk attachment, whip the heavy cream until soft peaks form. Whisk in â…“ of the whipped cream into the peanut butter mixture, folding in the remaining whipped cream until fully incorporated.
  • Pour the mixture into a loaf pan and freeze it until firm (approximately 6 hours), or covered for up to 1 week.
  • To make the cocktail, add 2 scoops of the peanut butter ice cream to each cocktail glass. Follow with bourbon, and then float with cola of choice to the rim.
  • Garnish with crushed peanuts, and serve.