Peanut Butter Cup Ice Cream

A creamy, no-churn peanut butter cup ice cream that combines silky peanut butter with chocolate for a delicious summer treat.

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Chill equipment and whip the cream: Place the mixing bowl and beaters in the fridge for 10–15 minutes. Pour the heavy cream into the chilled bowl and whip to soft peaks for about 3–4 minutes.
Make the peanut butter sauce: Combine creamy peanut butter, powdered sugar, corn syrup, and sea salt in a small saucepan. Warm gently over low heat for 2–3 minutes until glossy and smooth. Cool for 5 minutes.
Combine the base: In a mixing bowl, whisk sweetened condensed milk and vanilla until smooth. Fold in whipped cream in three additions, stopping as soon as streaks disappear.
Layer and swirl: Pour half the ice cream base into a loaf pan, scatter half of the chopped peanut butter cups, and drizzle half of the peanut butter sauce. Add the remaining base, then the rest of cups and sauce. Swirl gently with a butter knife.
Freeze and firm up: Cover the pan and freeze for at least 4 hours.
Serve: Let sit at room temperature for 5–7 minutes before scooping. Serve in bowls or cones with additional toppings if desired.

Chilling equipment helps achieve a better texture. Avoid over-whipping the cream or over-folding the mixture.