Line a small baking sheet with wax or parchment paper + spoon out 6 individual tablespoon of peanut butter. Place baking sheet in freezer.

Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.

While still heating, stir in cocoa powder, pinch of salt, and gelatin whisking again to combine.

Pour chocolate ice cream base into a heat proof container and transfer to fridge to cool completely.

Once cool, about 30-45 minutes usually does it, add mixture to frozen bowl of ice cream maker + churn according to machine instructions.

When ice cream is done churning, remove PB from freezer. Spoon ice cream into desired container, layering in frozen PB throughout.

Place in freezer allowing to harden. Ice cream should be ready in 1-2 hours.

When eating the next day, ice cream may need 15 minutes at room temp to thaw + become scoopable again.