Start by chilling a can of coconut cream in the refrigerator overnight to separate the cream from the water.

In a mixing bowl, combine dairy-free creamy peanut butter, maple syrup, vanilla extract, and a pinch of salt. Stir until smoothly blended.

Remove the chilled coconut cream from the fridge and scoop only the thick cream into the peanut butter mixture. Gently fold it using a spatula.

Transfer the mixture to an airtight container and smooth the top.

Place the container in the freezer for at least 4-6 hours or overnight until solid.

To serve, remove from the freezer and let sit at room temperature for a few minutes for easier scooping.