1) In a large bowl, using a hand held electric whisk, whisk together the condensed milk, peanut butter and vanilla until smooth, add in about ¼ of the whipped cream and continue to whisk until the mixture loosens a bit.

2) Fold in the remaining whipped cream, place it in an airtight container and pop it in the freezer to set overnight.

3) Serve with my chocolate fudge sauce (it’s seriously a must with this ice cream!!).