In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture starts to thicken and reduce by half, about 20-30 minutes. It will thicken as it cools.

Remove from heat and let it cool.

In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.

Mix in the homemade condensed milk, vanilla extract, and peanut butter.

Fold in chopped peanut butter cups.

Pour the mixture into a bowl and spread it out evenly.

Cover and freeze for several hours or overnight until solid.

When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired. It should be ready to scoop right away!