*Freeze your ice cream maker bowl for a full 24hrs.
Whisk the coconut milk, sugar, and vanilla beans [~1/4+ teaspoon] in a large pot over medium heat, then add the scraped vanilla bean pod.
Bring to a boil for 2 minutes, whisking frequently as it heats, then pour into a heat-safe bowl.
Refrigerate until fully chilled, or add ice into a larger bowl [about 1/2 full] and place the ice cream mixture bowl into it until fully chilled, whisking every so often to accelerate the chilling. Avoid getting any of the ice/water into the mixture. Add more ice/drain water as needed.
Mix the peanut butter, ground peanuts, and maple syrup together. Freeze for 5-10 minutes to help thicken. Flatten in between two pieces of parchment until it's just under 1/4-inch thick. Slide the parchment onto the pan and freeze for 1 hour.
Remove and cut into small pieces about 1/4x1/4-inch. Place back in the freezer. The PB chunks will not fully harden.Melt the chocolate and coconut oil in the microwave for 30 second increments, stirring each time until fully melted and smooth. Or, use a double boiler for this process.Let cool on the counter. It should still be pourable.
*Be sure to make this about 1/2 way through the ice cream mixture chilling so it has ample time to cool on the counter.
Pour the chilled ice cream mixture into your ice cream maker and turn on. When your ice cream starts to freeze and collect on the mixer, but is still moving smoothly [about 20min for mine], stream the melted + cooled chocolate into the ice cream. Scoop about 1/4 of the ice cream into a glass container, then evenly distribute about 1/4 of the peanut butter chunks. Repeat 4 times, packing down the ice cream as you go.
Serve immediately [it will be like soft serve at this point] or freeze in an airtight container with a piece of plastic wrap touching the top surface of the ice cream [helps prevent freezer burn].