No Churn Chocolate Peanut Butter Ice Cream

1. Using an electric mixer, whip the cream, cocoa powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the maple syrup (or honey), vanilla, and salt. Whip to gently combine. 2. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream. 3. Transfer to a 9x5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!