In a large bowl, whisk together the condensed milk, vanilla bean paste, and salt.
In a stand mixer with the whisk attachment, whip the cream on medium high speed until firm peaks form, 3 to 4 minutes. (I like to chill my bowl and whisk in the freezer for about 10 minutes prior to whipping.)
Fold 1 cup of the whipped cream into the condensed milk mixture until combined, then fold the lightened mixture back into the whipped cream until well blended.
Fold the all of the chopped peanut butter cups and 3/4 cup of the chocolate coated peanut butter candies into the ice cream base.
Microwave the chocolate and coconut oil in a medium microwave safe bowl in 30 second intervals, stirring in between each, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
Microwave the peanut butter in a small microwave safe bowl in 15 second intervals, stirring in between each, until melted and pourable, about 30 seconds.
Pour half of the ice cream batter into a 9-by-5-inch loaf pan. (I like to chill my loaf pan in the freezer for about 10 minutes prior to adding the ice cream.) Drizzle half of the melted peanut butter and chocolate over top and use a knife to swirl into the batter. Repeat with the remaining batter, peanut butter and chocolate. Scatter the remaining 1/4 cup of candies on top of the ice cream. Cover and freeze until solid, at least 6 hours.