Refrigerate the can of coconut milk overnight.

Line a baking sheet and loaf pan with parchment paper.

Slice ripe bananas into ½-inch pieces. Place the slices on the parchment paper lined baking sheet.

Freeze the banana slices until frozen solid. This should take at least an hour.

Place the chilled coconut milk and frozen banana slices in a blender.

Blend until it has a smooth, thick consistency.

Place the coconut oil and peanut butter in a small bowl.

Microwave it in 10-second increments until the coconut oil has melted.

Stir until the peanut butter sauce is smooth.

Pour half of the ice cream mixture into the loaf pan.

Drizzle half of the peanut butter sauce over it in lines or swirls.

Swirl the peanut butter sauce by gently running a butter knife back and forth through it.

Pour the remaining half of the ice cream mixture over the top.

Repeat with swirling the remaining peanut butter mixture over the top.

Freeze the ice cream for at least four hours before serving.