If using an ice cream maker that needs to be frozen before using, pop that base into the freezer before making this recipe!

Make the base for your vanilla froyo by whisking together the yogurt, sugar, milk, 1 cup of heavy cream, vanilla, and salt until smooth. Cover and chill in the freezer for 30 minutes

While your vanilla base chills, make your chocolate fudge drizzle. In a small pot, add your chocolate chips, remaining ¼ cup of heavy cream, and agave. Place over medium heat, stirring until smooth

Remove your chocolate from the heat and pour it into a heat-safe bowl. Cool down to room temperature - you want it pourable but not warm, or it will melt your froyo.

While your chocolate cools, add your chilled vanilla base to your ice cream maker and churn on low speed until you reach a soft-serve consistency. About 15-20 minutes

Before assembly, have all your fillings ready! You’ll need to work quickly since once you remove your froyo from the machine, it will melt fast!

Pour half of your vanilla base into a freezer-safe container, then drizzle over half of the chocolate and half of the peanut butter cups. Repeat with the remaining vanilla base, chocolate, and peanut butter cups

Use a knife or a spatula to gently swirl the chocolate into the vanilla, being careful not to overmix (just a few swirls). We want stripes!

Store covered in the freezer until it reaches a scoopable consistency (up to four hours)