Chill the Peanut Butter Topping/ Variegate to 40º F prior to use.
Add the Swiss Chocolate Syrup to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Peanut BUtter Cups and swirl in the Peanut Butter Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, peanut butter cups and the peanut butter variegate.
Note: A three-gallon container of ice cream requires 25 fluid ounces of Peanut Butter Variegate and 8 ounces of Peanut Butter Cups.
Storage:To insure maximum freshness, store the Mini Peanut Butter Cups in the freezer.