Combine coconut milk, almond milk, and the sweetener in a saucepan over low heat. Simmer for 1 hour or until reduced by ¼.
Put the egg yolks in a large glass bowl. While whisking vigorously slowly pour the hot milk mixture over the yolks. Add the raw cocoa butter and ⅓ cup of the peanut butter and stir until the cocoa butter melts and the mixture is smooth.
Chill for 6-8 hours. Pour into a 2-quart ice cream machine and churn according to the manufacturer's instructions. If your ice cream machine is smaller then 2 qt. you will have to churn this in 2 batches. Or make some into ice cream and some into ice pops. When the ice cream has finished churning gently swirl in the remaining peanut butter. Freeze until firm.
If this hardens in the freezer simply leave out at room temperature for 15-30 minutes to soften before serving.
Notes
Raw Eggs: If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.Notes on Sweeteners: