Freeze the bowl that goes in the ice cream maker for at least 18 hours.
Pour the coconut milk into the pre chilled ice cream bowl.
Add the maple syrup.
Turn on your machine and let it go 20 minutes.
While this is churning, chunk your frozen maple peanut butter.
Add the maple peanut butter chunks, to the ice cream, through the top shoot and let churn another 5 to 10 minutes.
The ice cream will be like soft serve but if you want it hard to scoop as in my photos then pour the ice cream into a freezer safe glass or plastic container that has a tight lid. Freeze for about 6 hours.
You can also let it partially freeze - maybe 2 hours and then scoop out balls with your ice cream scoop. Then put those balls back in your freezer container. It will be much easier to get out scoops when it is hard.