Warm the coconut milk over medium heat for 5-7 minutes, then add the cocoa powder, maple syrup, unsweetened chocolate, sea salt, and coconut oil.
Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. (Make sure it doesn’t boil)
Remove from the heat and transfer to a glass bowl.
Press a piece of plastic wrap directly onto the mix, and transfer it to the refrigerator. Allow to cool completely (at least 2 hours)
Stir in the bourbon, then using your ice cream maker, according to the manufacturer’s instructions, process the chilled ice cream mix.
While the ice cream is processing, mix together the peanut butter swirl ingredients.
During the last 5 minutes, once the ice cream has started to firm up, drizzle in the peanut butter mixture. Then add the dark chocolate chunks
You can eat the ice cream at this stage if you’d like, but it will be more of soft-serve consistency. Otherwise, turn the ice cream into an airtight container. Place a sheet of plastic wrap directly on the surface of the ice cream to avoid freezer burn
Freeze until firm (at least 2 hours)
To serve a later time, let thaw at room temperature for 20 minutes.