2teaspoonsGF vanilla extract or vanilla bean paste
2/3cupcoconut chipsbroken, optional
2/3cupdark chocolate chips
Shake the cans of coconut milk thoroughly before opening. Set aside 1/2 cup of coconut milk. Combine the remaining coconut milk, honey and salt in a saucepan. Bring to a simmer over medium-low heat until the ingredients are easily blended, about 3 minutes.
In a small bowl, thoroughly whisk remaining 1/2 cup coconut milk with the tapioca starch. Stir the mixture into the warm coconut milk base and cook until over medium low for 10-12 minutes. The base should have thickened so that it covers that back of a spoon. Remove from heat and whisk in the vanilla.
Pour the ice cream base into a large container or bowl and cool to room temperature. Cover the mixture with plastic wrap or lid and chill in the refrigerator for 4 to 5 hours: it should be completely cold. *Do not skip this step. It will end poorly.*
Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the coconut chips (if you're using them) and chocolate chips at the very end, when you’re just about ready to take the ice cream out. When thickened to an soft-serve ice cream consistency, try to avoid eating it all while you it spread into a large loaf pan or other container and freeze for a few more hours until the ice cream has firmed up completely.