In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt. Whisk until the sugar is dissolved, about 2-3 minutes.

Cover the bowl and place the mixture in the refrigerator to chill for at least 1 hour.

After chilling, pour the base into an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes until creamy.

Fold in 1 cup of chopped mini peanut butter cups with a spatula.

Transfer half of the ice cream into a freezer-safe container. Drizzle with ½ cup of hot fudge sauce and swirl.

Add remaining ice cream and drizzle with more fudge.

Cover the container with a lid and freeze for 4-6 hours until firm.

When ready to serve, let sit for 5-10 minutes to soften, then scoop and enjoy!