In a small bowl, combine ¼ cup coconut milk with arrowroot powder. Set aside.
In a large saucepan, combine the remaining coconut milk, cocoa powder and maple syrup. Bring to a boil, stirring constantly.
Once it's brought to a boil, stir in the coconut milk/arrowroot powder mixture and stir until completely combined - the mixture should thicken a bit. Remove from heat.
Add vanilla and chocolate chips and stir until completely combined and chocolate is melted and smooth.
Pour mixture into a heat-proof bowl, cover with plastic wrap and place in fridge to chill. You want the mixture to be chilled, so if you're able to leave it for a few hours or overnight, that's your best bet.
I used my KitchenAid ice cream maker and let it churn for 30 minutes. In the last five minutes, I added my chocolate chunks and a dash of salt. If you're making it plain, you don't need to add anything and just let it churn until it's good and... churned.
Pour batter into a freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it's hardened).
Scoop it into a bowl, plop it on top of a cone, sprinkle it with toppings or whipped cream and enjoy!