Ingredients
Method
Whip and mix
- Whip the heavy cream in a large bowl until stiff peaks form, keeping the texture airy with minimal overmixing. Stop once the peaks hold their shape.
- Whisk the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt together until smooth and glossy. Scrape the bowl to remove any cocoa lumps.
- Gently fold the cocoa mixture into the whipped cream just until no streaks remain, taking care not to deflate the whipped cream. Fold slowly until the mixture looks uniformly dark.
Swirl and freeze
- Pour half of the ice cream mixture into a 9x5 loaf pan, then drizzle with half of the warmed peanut butter. Swirl with a knife in gentle figure-eight motions for thick ribbon effects.
- Pour in the remaining ice cream mixture and top with the remaining peanut butter. Swirl again with the knife, keeping the ribbons visible on the surface.
- Freeze the ice cream for at least 6 hours or overnight until firm. Cover tightly so the top doesn’t dry out and form ice crystals.
Notes
For the cleanest swirls, warm the peanut butter just enough to drizzle (it should be pourable, not hot). Store covered in the freezer up to 2 weeks; for best texture, let it sit at room temperature 5 minutes before scooping. To make it dairy-free, use a plant-based heavy-cream alternative and sweetened condensed-style coconut milk (it may set slightly softer).