Smooth, creamy and oh so good! This no-churn ice cream is exploding with peanut butter flavor and is dotted with chocolate chips. It is almost too easy!
Whipping the cream will work best if you chill the mixer bowl and peanut butter for a little while first. Of course you want your cream as cold as possible as well. Just stick it all in the fridge until you’re ready to go.
Whip the cream, peanut butter and vanilla until it holds stiff peaks.
Fold in the sweetened condensed milk until combined. Then stir in most of the chocolate chips. Pour into a large loaf pan or other storage container.
In a small bowl, stir together additional peanut butter and cream to loosen up the peanut butter a bit. Drop small spoonfuls on top of ice cream and gently swirl with knife to distribute. Sprinkle with remaining chocolate chips.
Freeze for at least a couple of hours or until set. Serve with hot fudge if desired.