no-churn peanut butter ice cream

Add the sweetened condensed milk and 1 cup of peanut butter to a blender or food processor and blend until combined (you can also whisk them together). Transfer to a bowl.
In a separate large bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. Add 1/4 of the heavy cream to the peanut butter mixture and mix until smooth.
Transfer the peanut butter mixture into the large bowl with the remaining heavy cream. Gently stir until well combined.
Add the peanut butter cups and stir until combined. Transfer the mixture to a loaf pan (about 8 or 9 inches long).
Add the remaining 1/4 cup of peanut butter to a small bowl and microwave for 30-60 seconds until smooth and pourable. Pour the melted peanut butter back and forth across the top of the ice cream. Use the back of a spoon or a toothpick to swirl the peanut butter across the top.
Cover tightly with plastic wrap and transfer to the freezer for at least 4 hours or overnight.
When you take the ice cream out of the freezer, let it thaw for 5-10 minutes before scooping. Enjoy!