Using a hand mixer or a kitchen aid with the whisk attachment, whip your cream, condensed milk, cocoa powder and espresso powder in a large bowl until soft peaks. Add in the vanilla and the salt. Whip to combine gently.
Mix in the warmed up peanut butter, reserving about 1/4 cup for the last minute swirl in. Fold in all but about a handful of the chocolate chunks and fold all together.
Pour into a loaf pan and swirl with remaining peanut butter and top with remaining chocolate chunks. Cover the loaf pan and freeze until firm, about 2-3 hours for a fluffy consistency. About 6 plus hours for a very firm consistency. If you freeze it 6 hours or more, let it sit out on the counter for 7-10 minutes before scooping. Scoop it into your favorite cone or dish and ENJOY!