Before we get started on the ice cream base. You will want to see your mixing bowl into the freezer or 15-30 minutes. This will help with whipping the canned coconut milk faster.
In a large bowl, using stand mixer or hand mixer whip the coconut milk until it forms small peaks. (Don’t over whip!) The whipped coconut milk will be done when you pull the beaters out and stands on its own.
In another medium size bowl, whisk together the vanilla, salt, vanilla bean (optional) and coconut sweetened condensed milk.
Then gently pour sweetened condensed milk into whipped coconut milk. Fold with a spatula, slowly incorporating the two together. So they are light and aerated.
In an ice cream container or freezable container add an even layer of whipped coconut milk. (If you desired, you can add some chocolate, fruits or anything you like in your ice cream before placing in the freezer.)
Freeze for 4-6 hours. Serve in a bowl or cone with your favorite toppings!