Place a medium-sized mixing bowl (3-4 quarts, metal or glass) in the freezer. If using a stand mixer, place the wire whisk attachment in the freezer with the mixing bowl. If you are using a handheld mixer, place the beaters in the freezer.

Place a metal 9x5 loaf pan in the freezer as well. Freeze the loaf pan, mixing bowl, and whisk (or beaters) for 30 minutes. (For easy cleanup, you can line the loaf pan with plastic wrap)

Add ¼ cup of the peanut butter to a microwave-safe bowl. Heat in the microwave for 10-15 seconds, stirring well until melted.

Add the sweetened condensed milk, vanilla, salt, and melted peanut butter to a medium-sized mixing bowl (3-4 quarts). Stir to combine.

Remove the mixing bowl and whisk or beaters from the freezer. Pour in the cold heavy cream. Beat the cream on high speed until stiff peaks form.

Gently fold 1 cup of the whipped heavy cream at a time into the sweetened condensed milk and peanut butter mixture.

Remove the loaf pan from the freezer. Evenly spoon the whipped cream mixture into the loaf pan. Cover the loaf pan with aluminum foil and place it back in the freezer for 2 hours.

Remove the foil-covered loaf pan from the freezer. Dollop small spoonfuls of the peanut butter on top of the ice cream base. Use a knife to gently swirl the peanut butter.

Sprinkle ½ cup of the sliced Reese’s minis and Reese’s Pieces. Use the knife to distribute the candy.

Drizzle the chocolate syrup over the top and use the knife to gently swirl the chocolate. Use an offset spatula or a knife to smooth the top.

Finally, sprinkle the remaining candies over the top of the ice cream. Cover the loaf pan with the aluminum foil and freeze for an additional 3 hours. Remove the foil before scooping and serving.