Shake up your cans of coconut milk before opening them. In a large bowl, combine the coconut milk, coconut sugar, and vanilla extract and whisk until combined.
Add the coconut milk mixture to your ice cream maker, and then follow the instructions for your specific ice cream machine.
While the ice cream is churning, make the cookie dough. In a large mixing bowl, combine the almond flour, peanut butter, maple syrup, and chocolate chips. Use a wooden spoon to mix it all together. This may take a minute because the dough is pretty thick. Once you have it well incorporated, put the bowl in the fridge for about 20 minutes to help it firm up a bit. This will make it easier to roll it into balls.
Once the dough has chilled, it is time to roll it into balls. Just take a teaspoon measurer and scoop the dough into your hand. Gently roll it into a ball with your hands, and set aside. Repeat with the rest of the dough. Remember, you can make the balls as big or small as you want them to be, I just like to make them small so that you have more chunks of it throughout the ice cream.
Once the ice cream is done churning, and is nice and thick, transfer it to a container that you are going to store it in. I used a loaf pan for this, but you can use a casserole dish or large glass container with a lid. Once you transfer the ice cream, start slowly adding the dough balls and mix. Just add a handful at a time, and then mix it a few times, and then just repeat. Be gentle when you mix because you don't want to break up the dough too much.
You can also sprinkle in an extra handful of chocolate chips at this point too (this is not required). This gives a little extra texture throughout that is not just in the cookie dough.
Lastly, put the container into your freezer for a couple of hours before you serve.
When ready to serve, scoop into bowls and enjoy!