Add two cups of cold heavy whipping cream into your stand mixer. If you don’t have a stand mixer, a hand mixer or even a whisk will work just fine. You will need to add a little elbow grease if you’re using a whisk, though. Whisk the whipping cream together until soft peaks, then add the vanilla extract and whip until stiff peaks.

While that is whipping, in another bowl add in the sweetened condensed milk, cocoa powder, and salt. I like to add a little bit of salt into this recipe because it balances out the sweetness and the flavor isn’t so overpowering. Whisk those three ingredients together until combined.

In a microwave-safe bowl, heat up the peanut butter in 10-second intervals until smooth. It should take about 20-30 seconds depending on your microwave. Set aside to cool slightly, but not too much to where the peanut butter gets solid again. You’re looking for a nice, smooth texture.

Take the sweetened condensed milk and cocoa powder mixture and slowly fold it into the whipped cream. Make sure not to do it so fast because you don’t want to deflate the whipped cream. It’s best to add half of the mixture at a time, fold until incorporated, and then add the second half and fold until everything is incorporated.

Add in the chocolate and peanut butter chips and fold together.

Freeze in an airtight container for at least six hours or until it gets hard.