If using a metal loaf pan, place it in the freezer to chill while you're making the ice cream and reserve a few chopped peanut butter chips to sprinkle on top of the ice cream.

With a hand mixer, beat the heavy whipping cream until soft peaks form. In a separate bowl, combine peanut butter, sweetened condensed milk, and vanilla.

With a spatula, fold in the peanut butter mixture until just combined. Then fold in the chopped peanut butter cups.

Transfer the ice cream mixture into the chilled loaf pan or another ice cream container. Drizzle the top with chocolate sauce and using a knife, swirl it into the ice cream to get a marbled look. Sprinkle the top with reserved peanut butter chips.

Cover and freeze for 5 to 6 hours or until desired consistency is reached.