Place peanut butter, rice syrup and vanilla powder in a medium saucepan set over medium heat and heat, stirring, until the mixture is combined. Remove from heat. Add in the cereal and mix well. Line a small flat tray with baking paper. Using egg-cooking-rings or 10cm diameter cookie cutters, to make the cookies press roughly 2 heaped tablespoons of the cereal mixture into the ring and compact down using your fingers. Repeat until you have 8 cookie rounds. Place them in the freezer for 4 hours or overnight to set.

Place coconut cream and coconut milk in a medium saucepan, reserving about 1/4 cup in one of the cans. Mix the tapioca flour with the reserved liquid to dissolve. Add maple syrup, salt and vanilla to the saucepan and bring to the boil, whisking. Add tapioca mixture, reduce heat to a simmer and cook for 10 minutes, whisking often, for the mixture to thicken.

Remove from heat, transfer to an airtight container and refrigerate for at least 8 hours or overnight.

Pour chilled mixture into ice cream maker and process for 15-20 minutes. When the ice cream is consistency of soft serve, add in chopped chocolate and allow it to mix through. Using an ice cream scoop, divide the ice cream between 4 of the chilled cookie bases and top with the remaining four. Place back in the freezer for 1-2 hours for the ice cream to set further. Leftovers can be stored in an air-tight container in the freezer for up to 3 months.