Prepare the Chocolate Base In a medium saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium heat, whisking continuously until the mixture is smooth and the sugar has dissolved.

Incorporate Melted Chocolate Remove the saucepan from heat and whisk in the melted dark chocolate until fully combined. Stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.

Chill the Mixture Once cooled, cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.

Prepare the Peanut Butter Swirl In a small bowl, mix the creamy peanut butter with honey or vegetable oil until smooth. This will keep the peanut butter from hardening when frozen.

Combine and Freeze If using an ice cream maker, pour the chilled chocolate mixture into the machine and churn according to the manufacturer’s instructions. For a no-churn method, whip an additional 1 cup of heavy cream to soft peaks and fold it into the chilled chocolate mixture.

Add Peanut Butter Swirl Transfer half of the churned or mixed ice cream into a freezer-safe container. Drizzle half of the peanut butter mixture over the ice cream. Repeat with the remaining ice cream and peanut butter. Use a knife to gently swirl the peanut butter into the chocolate base, creating a marbled effect.

Freeze Until Firm Cover the container and freeze for at least 4 hours, or until the ice cream is firm and scoopable.