Place all ingredients into a large mixing bowl and whisk until sugar and peanut butter fully dissolves.
Cover ice cream and chill in the refrigerator for 2 to 3 hours.
Whisk chilled ice cream base and freeze according to your machine’s manufacturer’s instructions. (be careful not to over-churn ice cream to ensure ice cram is creamy and smooth)
Scoop ice cream into bowls and top with sea salt. Serve immediately.