Prepare your ice cream machine according to user instructions. Make sure to freeze the base at least 24 hours in advance.
Add the coconut milk, peanut butter, honey, vanilla, and salt (if using) to a mixing bowl. Whisk well until fully combined, being sure to get any peanut butter lingering at the bottom of the bowl.
400 ml full-fat canned coconut milk, 200 grams natural peanut butter, 120 grams honey, 1 teaspoon pure vanilla extract, 1/4 teaspoon sea salt
Chill the mixture for at least four hours, covered.
Once the ice cream base is chilled through, add it to your ice cream machine and churn until it has just reached the texture of soft-serve. Don't over-churn. This typically takes 5-7 minutes in my machine.
Fold in the chopped chocolate and either freeze the ice cream in the bowl it was churned in, or transfer to another container. Freeze until ready to serve. If frozen solid, thaw for about 10 minutes at room temperature before scooping.