Be sure the bowl of your ice cream maker has been in the freezer for at least 12 hours before starting!

Make the fudge ripple first, at least a couple hours before you plan on churning the ice cream. In a small sauce pan over medium high heat, combine the water, salt, cocoa powder, light corn syrup, and granulated sugar. Whisk consistently so as not to burn the chocolate.

Allow mixture to come to a simmer and remove from heat.

Put the dark chocolate in the mixture and let sit for about a minute. Add the vanilla and whisk everything together until all the chocolate is melted and smooth.

Let cool to room temperature, and then put in a jar to cool in the refrigerator.

Either in a large bowl or in a blender, combine the coconut milk, creamer, sugar, and vanilla extract.

Once combined, pour it all into your ice cream maker, following the manufacturer's instructions. It will take approximately 20 minutes to set up.

About 5 minutes before the churning process is over, add in the chopped peanuts to be sure they get worked through the ice cream, saving a small handful to put on the top of the ice cream before freezing.

Once churned and ready to put into a container or pan, drizzle both the fudge and the melted peanut butter in the bottom of a freezer-safe container. Then pour a layer of ice cream on top. Then another drizzle of fudge and peanut butter, continuing until you reach the top. End with a healthy drizzling of fudge, peanut butter, and the leftover peanuts.

Freeze for a couple of hours to set. You will want to let it sit out for at least 15 minutes before serving, in order to thaw a bit.