No-churn peanut butter fudge ice cream

Make the chocolate ganache: mix the chocolate chips with four tablespoons of heavy cream and heat in the microwave in 10-second intervals, stirring, until the chocolate is completely melted. Set aside to cool.

In a big bowl, stir the sweetened condensed milk with the peanut butter, then add half a teaspoon of vanilla.

Whip the heavy cream with a hand mixer to stiff peaks.

Gently fold the peanut butter mixture into the whipped cream with a spatula: cut through the middle and fold it over, repeatedly.

Spread half the mixture in a baking dish and drizzle fudge over it; plop the rest of the mixture on top and drizzle more chocolate over.

Swirl the fudge through with a spoon.

Cover snugly with plastic wrap and freeze overnight.