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Export 7 ingredients for grocery delivery
Step 1
In a mixing bowl, whip the 1-1/2 cups heavy whipping cream until soft peaks form.
Step 2
Add the vanilla extract and peanut butter. Mix with fork or whisk until combined.
Step 3
Place into a quart size baggie. Cut a small hole in the tip.
Step 4
Line a muffin pan or use silicone molds. Squeeze out mixture in muffin molds. (I used a large muffin pan and made 6 large whips. You can also do this with mini muffin pans.)
Step 5
Freeze for at least 1-2 hour.
Step 6
In a microwave safe bowl, microwave heavy whipping cream until it boils ~30s.
Step 7
Add bakers chocolate to heavy whipping cream to melt (I opt to not heat the chocolate as to not burn it)
Step 8
Once chocolate is melted, add the remaining ingredients. Mix until combined.
Step 9
Let mixture come to room temperature then dip each frozen whip into to coat the bottom. Place on a parchment lined tray and freeze. Store in covered container in the freezer.
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