In a saucepan, heat 1.5 cups of heavy cream over medium heat until it’s steaming, but don’t allow it to boil, about 5 minutes.

In a separate bowl, whisk together 0.5 cups of unsweetened cocoa powder and 0.75 cups of granulated sugar until smooth. Gradually pour in the hot cream, whisking continuously to combine for 2-3 minutes.

Stir in 0.5 teaspoon of vanilla extract and the remaining 0.5 cups of cold heavy cream until fully combined.

Warm 0.5 cups of natural peanut butter slightly in the microwave for 15-20 seconds. Drizzle into your chocolate mixture while gently folding in with a spatula.

Transfer your chocolate peanut butter base into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.

Once churned, transfer the ice cream into an airtight container and freeze for at least 4 hours, or until firm.

Serve by letting it sit at room temperature for a few minutes to soften slightly before scooping.