Ingredients

• 1 cup creamy peanut butter (see option below for peanut butter chips)
• 14 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup puréed banana (about 2 large bananas)
• 2 cups heavy whipping cream
• ¾ cup semi-sweet chocolate chips
• Optional: ¾ cup peanut butter chips in place of the peanut butter

Instructions

1. Line a 9x5 loaf pan with parchment paper. Place in the freezer.
2. Line a baking sheet with parchment paper, or wax paper, and spoon the peanut butter mixture onto the parchment paper. Spread with a spatula until you get a thin layer, about ½ inch high. Freeze until firm, about 6 hours, and keep in the freezer until you're ready to use. Cut into small cubes just before using. Alternatively, you can use peanut butter chips in place of the peanut butter cubes.
3. Combine sweetened condensed milk, vanilla, salt, and pureed banana in a large mixing bowl; set aside.
4. Pour the mixture and heavy whipping cream into the ice cream bowl, then select the ice cream mode for churning.
5. After the ice cream mode is complete, gently fold in the chocolate chips and frozen peanut butter pieces.
6. Pour the ice cream mixture into the prepared pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.