Ingredients
Equipment
Method
Whip the cream
- Whip heavy cream in a large bowl to stiff peaks so it holds sharp ridges. This should look thick and cloud-like when you lift the whisk.
Make the chocolate mixture
- Whisk sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until smooth. The mixture should look uniformly chocolate-brown with no cocoa streaks.
Fold and layer in the pan
- Gently fold the condensed milk mixture into the whipped cream until just combined without deflating. Stop as soon as no dry streaks remain to keep the texture airy.
- Pour half the mixture into a 9x5 loaf pan and drizzle with half the warm peanut butter. Swirl with a knife once or twice for thick ribbons.
- Pour the remaining ice cream mixture over the first layer and top with the remaining peanut butter. Swirl again lightly with a knife so the ribbons stay visible.
Freeze
- Freeze the loaf pan for at least 6 hours or overnight until firm. It should slice cleanly and look set through the center.
Notes
For the cleanest swirls, warm the peanut butter just until pourable (not hot), then drizzle in thin lines before any thawing can start. Store leftovers covered in the freezer for up to 2 weeks; thaw in the refrigerator for 5–10 minutes before scooping. Freezing works well; do not refreeze after it becomes very soft. If you need a dairy-reduced option, use sweetened condensed coconut milk plus a plant-based cream substitute and expect a slightly softer texture.