• Bring the cream, water, cocoa, and salt to a simmer. Whisk frequently so it doesn't scald.
• Add the Stevia, and stir to melt in.
• Bring to a boil over medium heat, again whisking frequently.
• Remove from heat and add 1/2 c of the peanut butter, stir to melt in.
• Cover and refrigerate at least 3 hours or until chilled.

Instructions for the ice cream maker

• Put the clean and dry bowl into the freezer to freeze, for at least 12 hours.
• Click in paddle, snap on lid, and turn on.
• Pour chilled mix through spout and let churn for about 15-30 minutes until desired consistency.
• In a small saucepan, melt the peanut butter and 1 tbsp of Stevia.
• Place ice cream mix in dish or container, fold in the chocolate bits, peanut bits, and melted peanut butter, cover and put into the freezer.