Ingredients
Method
Whip the cream
- Whip the heavy cream in a large bowl until stiff peaks form. This should hold a trail when you lift the whisk.
Mix the chocolate base
- Whisk the sweetened condensed milk, cocoa powder, vanilla extract, and salt in a separate bowl until smooth. Make sure no cocoa lumps remain.
Fold and layer in the pan
- Gently fold the chocolate mixture into the whipped cream until just combined, taking care not to deflate it. Stop mixing as soon as you no longer see streaks.
- Pour half the mixture into a 9x5 loaf pan and drizzle with half the warm peanut butter. Swirl with a knife in slow, figure-eight passes.
- Pour in the remaining ice cream mixture and top with the remaining peanut butter. Swirl again with the knife so you get thick ribbons.
Freeze
- Freeze the loaf pan for at least 6 hours or overnight until firm. You’re looking for a scoopable texture with no soft center.
Notes
Pro tip: warm the creamy peanut butter just until pourable so it swirls in thick ribbons instead of clumping. Store covered in the freezer for up to 2 weeks; for best texture, let sit at room temperature for 5 minutes before scooping. This is freezer-friendly (yes), and for a nut-free swap you can use an alternative creamy seed butter in the swirl to match the same method.