This ice cream goes out to all the chocolate-and-peanut-butter lovers! We start with our signature no-churn ice cream recipe and stir in some creamy peanut butter to make the base extra thick. Then, we layer it in a loaf pan with dollops of more peanut butter and a ton of mini peanut butter cups. It’s indulgently rich and nutty — just like all things chocolate and peanut butter should be. Our tip: this no-churn number is super fun to whip up with the kiddos (and it’ll make their sweet tooths sing!). ⁠
 

Here’s the recipe:⁠
 

1. Unwrap and quarter 20 miniature peanut butter cups.
2. In a large bowl, combine ⅔ of a 14-oz can sweetened condensed milk, 1 Tbsp creamy peanut butter, 1 tsp vanilla extract, and a pinch of salt.
3. In a stand mixer fitted with the paddle attachment, whip 2 cups heavy cream until stiff peaks form. Fold the whipped cream into the condensed milk mixture. Then fold in half of the quartered peanut butter cups.
4. In a small bowl, combine 3 Tbsp creamy peanut butter with the remaining sweetened condensed milk, and stir until a paste forms.
5. In a loaf pan, alternate additions of the remaining peanut butter cups, the ice cream base, and the peanut butter mixture so they’re evenly distributed. Freeze until firm, about 4 hours.