Freeze Ice cream maker bowl(make sure it's been in the freezer for a full day before using).
Set ½ cup of coconut milk aside.
Pour the remaining coconut milk into a saucepan. Whisk in the maple syrup, salt, and cocoa powder into the coconut milk.
Heat the mixture over medium/high heat just until steaming.
Add the arrowroot powder to the ½ cup of coconut milk that you set aside. Whisk until powder is completely dissolved into the milk.
Pour the starch/milk mixture into the hot coconut milk while whisking constantly. Heat just until the mixture thickens slightly(another 3-4 minutes).
Remove from heat and whisk in the vanilla.
Pour the mixture into a heat proof container and press a sheet of plastic wrap over the top of the mixture(this will prevent a skin from forming). Chill overnight or for at least 4-5 hours.
Once the mixture is fully chilled, freeze in your ice cream maker according to the manufacturer instructions.
Once frozen to soft-serve consistency, scoop into a freezer safe container, cover, and freeze for at least 4 hours.
When ready to serve, set out on the counter for 10-15 minutes to allow the ice cream time to soften slightly.
Scoop ice cream into bowls.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/08/05/coconut-milk-chocolate-ice-cream/