Ingredients
Method
Whip and mix
- Whip the heavy cream in a large bowl until it forms stiff peaks, about 3 to 5 minutes, with the whisk leaving clear trails that don’t melt back in immediately.
- Whisk the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt together in a separate bowl until smooth and free of cocoa lumps, with no streaks remaining.
- Gently fold the condensed milk mixture into the whipped cream until just combined, stopping as soon as you no longer see white streaks so the texture stays airy and creamy.
Swirl and freeze
- Pour half the mixture into a 9x5 loaf pan and drizzle over half the warm creamy peanut butter.
- Swirl the top with a knife in a few slow figure-eight passes, so you get thick ribbons rather than fully blending.
- Add the remaining ice cream mixture to the pan and drizzle on the rest of the warm creamy peanut butter.
- Swirl again with the knife to create visible marbling throughout, leaving distinct peanut butter ribbons on the surface.
- Freeze for at least 6 hours or overnight until firm, with the center fully set and scoopable straight from the freezer.
Notes
For the thickest peanut butter ribbons, warm the peanut butter just until drizzle-able (no hot liquid), then swirl gently so the base stays lightly aerated. Store covered in the freezer for up to 2 weeks; soften 5 to 10 minutes at room temperature before scooping. Freezing works well—avoid refreezing if it fully melts. Dietary swap: for a lower-sugar version, use a condensed milk substitute made for no-bake/condensed consistency (not regular evaporated milk), keeping the same method.