Add milk, vanilla, softened cream cheese, powdered sugar, salt and 1 1/2 cups of PBfit to a high-speed blender. Mix until combined well.
Pour mixture into an ice cream machine and churn for about 18 - 20 minutes. If you don't have an ice cream machine, you can pour mixture into a shallow dish and freeze for about 2 hours.
Meanwhile, to make the magic shell, add chocolate chips and coconut oil to a microwave-safe bowl. Melt in the microwave for 1 minute. Stir to combine and add 1/4 cup of PBfit. Stir again until combined.
When the ice cream is done churning, drizzle in the chocolate peanut butter swirl. Stir in the peanuts, scoop and serve. If you want a firmer ice cream, you can freeze it for about 45 minutes before eating.