Spread a third of the vanilla cream over the base. Spoon over half of the peanut butter emulsion. Sprinkle with crunchy bits. Add another third of the cream, the rest of the peanut mixture, more crunchy bits, and finish with the remaining cream. Drag a knife or skewer through the whole mixture in figure-eight motions to create a marbled swirl.

Press cling film directly onto the surface of the ice cream so it touches the cream completely. This prevents air from getting in and stops ice crystals from forming. Place the container in the freezer to set for at least 6 hours, but ideally overnight.

Before serving, take the container out of the freezer and let it sit on the kitchen counter for 5 to 10 minutes. The ice cream will soften beautifully, letting you scoop it into neat balls or simply slice it into portions with ease.