No-Churn Peanut Brittle Ice Cream

Line a 9x5-inch metal loaf pan with plastic wrap. Place pan in freezer. In a mixing bowl, whip cream at medium-high speed until stiff peaks form; set aside.

In a medium bowl, stir together sweetened condensed milk, peanut butter, vanilla and salt. Fold one-third of the whipped cream into mixture to lighten it, then fold in remaining cream until well-blended. Fold in peanut brittle. Spoon mixture into chilled loaf pan. Freeze, uncovered, 24 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.