In a large mixing bowl, whisk together the sweetened condensed milk, Skrewball peanut butter-flavored whiskey, and vanilla extract until fully combined.

In a separate large mixing bowl, beat the heavy whipping cream, using a handheld mixer on medium-high speed, for 3-4 minutes or until you have stiff peaks. You will need to start the mixer on low and gradually work up to medium-high. This will help build air into the heavy whipping cream so that it does not spray out of the bowl when you first start beating the cream.

Using a rubber spatula, gently fold ⅓ of the whipped cream into the bowl of sweetened condensed milk until incorporated. Add another ⅓ of the whipped cream to the bowl and fold that in until incorporated. Add the remaining ⅓ of the whipped cream into the bowl of sweetened condensed milk and fold the mixture together until all the whipped cream has been uniformly incorporated and no white streak or lumps of whipped cream remains in the ice cream mixture.

Spread the Skrewball ice cream mixture into an even layer in a 4½ x 8½ loaf pan. Lightly cover the pan with a piece of plastic wrap and place it into the freezer for 1½-2 hours.

Heat the creamy peanut butter in a small microwave-safe bowl for 30-40 seconds on high or until the peanut butter has a pourable consistency. Be sure to stir the peanut butter well to make sure no lumps remain.

Remove the loaf pan with the Skrewball ice cream from the freezer and remove the piece of plastic wrap. Your ice cream should still be soft-set but firm enough that the pourable peanut butter does not sink to the bottom of the pan when added.

Using a large spoon, dollop about 5-6 spoonfuls (about ⅔ of the peanut butter) of the soft peanut butter in different spots on the top of the ice cream. Swirl the peanut butter into the ice cream using a butter knife or large wooden skewer. You will want to work quickly so that the cold ice cream mixture doesn’t start to harden the peanut butter too quickly. Try to really get the peanut butter swirled into the entire pan of ice cream.

With the remaining peanut butter, add dollops to the top of the ice cream again and gently swirl to create a decorative design on the top of the ice cream.

Replace the piece of plastic wrap to the top of the loaf pan, being careful not to disturb the decorative swirl of peanut butter, and return the loaf pan to the freezer to finish freezing the Skrewball ice cream. This will take a minimum of 2-2½ hours up to overnight to freeze the ice cream to the desired consistency.

Once your Skrewball ice cream has hardened, you can scoop it out into a bowl or ice cream cone to enjoy.