No churn peanut butter ice cream with dark chocolate peanut butter cups. Adapted from Handle the Heat's no-churn 2 ingredient ice cream base recipe.
Measure out the peanut butter and peanut butter cups.
Chop up the chocolate peanut butter cups into irregular pieces and set aside.
Empty condensed milk into a large bowl, add in vanilla, and fold in 1 cup of peanut butter. I recommend using natural peanut butter as its easier to work with given its more liquid texture.
Set the condensed milk and peanut butter mixture aside. Whip the heavy cream with an electric mixture until it forms stiff peaks.
Fold the whipped cream into the condensed milk mixture until it is well incorporated. You could also mix it in with an electric mixture on low speed.
Add the mixture into a loaf pan in layers. Alternate adding the ice cream base and the peanut butter cups and remaining peanut butter for drizzling. Swirl around to make sure the drizzle and peanut butter cups are incorporated within the mixture.
Freeze for 6 hours or until firm. (In my freezer this took about 3-4 hours).
Serve in whiskey glasses for an unexpected touch!