In a larger bowl, beat your whipping cream for about 5 minutes on a high speed till a whipped cream, with stiff peaks.

In another bowl, mix your sweetened condensed milk and creamy peanut butter.

Carefully fold your sweetened condensed milk into your whipped cream.

Pour 1/3 of your ice cream mixture into a 9×5 in loaf pan.

Take 1/3 of your hot fudge sauce and drizzle it over the ice cream. Swirl into the ice cream with a toothpick or knife.

Repeat with additional third ice cream, and third hot fudge. Repeat with remaining ice cream and hot fudge.

Cover tightly and place in a freezer for at least 6 hours, or overnight.