Mix-in/topping prep: Right before the Mix-In cycle, combine the peanut butter chips, coconut oil, and salt, and melt in the microwave (30 sec intervals, stirring in between).
Mix-in/topping prep: Then, hollow out a hole in the center of the base, and pour in.
Mix-in/topping prep: Mix 10g of cocoa powder with sugar free maple syrup until it reaches a ganache consistency (the amount will depend on the brand of your syrup - I’d recommend starting with ~20g)
Blend all ingredients for the base and freeze (at least 16 hours)
Prep your chocolate ganache (ingredients above)
Run your pint under hot water for at least 60 seconds
Spin on “Lite Ice Cream” setting
Spin on “Respin” setting if very powdery
Make a hole down to the bottom with a butter knife and fill with chopped up the melted peanut butter chips
Run the “Mix-in” cycle
Top with the chocolate ganache and Peanut Butter Cup pieces
