In a saucepan, combine 2 cans of full-fat coconut milk with the peanut butter, maple syrup, and salt.

Heat over medium, stirring, just until the peanut butter becomes well combined and all of the chunks of coconut milk dissolve (you shouldn’t need to bring the mixture to a boil). Let mixture cool, then pour it in a sealable container and place in the refrigerator until completely chilled.

In a small saucepan, combine all of the ingredients for the ganache and heat over medium.

Stir all of the ingredients together until completely smooth and all of the chunks of cacao powder have dissolved. Bring to a full (but gentle) boil and continue cooking, stirring constantly, until mixture has thickened quite a bit, about 10 minutes.

Pour into a bowl and allow mixture to cool before covering. Refrigerate until completely chilled.

When you’re ready to incorporate the ganache into the ice cream, you can heat it up for a few seconds in the microwave (just until it’s leukwarm) and stir well, as there will be a little bit of separation.

Follow the instructions on your ice cream maker (mine requires you to freeze the bowl over night). Pour the peanut butter ice cream base into your ice cream maker and allow it to churn until creamy and frozen. Mine took about 20 minutes.

Add half of the ice cream to a freezer-safe container and spread to evenly distribute.

Add half of the peanut butter chocolate ganache on top of the ice cream and swirl it in.

Add the remaining half of the ice cream, followed by the remaining half of the ganache. Note: you can reserve some of the ganache to heat up for serving like a hot fudge if desired.

Cover and place in the freezer for at least 4 hours.

When ready to serve, thaw the ice cream for at least 10 minutes.

Serve in abundance!