01 - Whisk together heavy cream, whole milk, sugar, salt, and vanilla extract in a medium bowl until sugar completely dissolves.
02 - Pour mixture into ice cream maker and churn according to manufacturer instructions for 20-25 minutes until thick and creamy consistency develops.
03 - Combine cream, chocolate chips, butter, corn syrup, and salt in small saucepan over low heat. Stir continuously until melted and smooth. Cool to room temperature.
04 - Gently fold halved peanut butter cups into churned ice cream until evenly distributed.
05 - Spoon one-third of ice cream into freezer-safe container. Drizzle with one-third of fudge sauce. Repeat layering twice with remaining ice cream and sauce. Swirl gently with knife to create marbled effect.
06 - Cover container and freeze for minimum 6 hours or until firm enough to scoop.
07 - Scoop into bowls or cones and serve immediately.