½ cup creamy peanut butter
1 cup heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract
Whisk together all ingredients in a bowl until well mixed. Pour mixture into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense mixture into mini muffin liners.
Set them in a cake pan to freeze for an hour and them pop them in a resealable bag to store in the freezer.