Place an 8 x 8-inch loaf pan in the freezer to chill.
In a high-speed blender or food processor, add your chilled coconut milk. Blend for 30 seconds before adding all your other ingredients. Blend until thick and creamy, but do not over-blend.
Pour the ice cream mixture into the frozen loaf pan and spread evenly. To ensure the mixture doesn't become icy, mix it every 30 minutes, for the first 1-2 hours.
Once ready to enjoy, allow to thaw at room temperature for 15 minutes. Using a slightly wet ice cream scoop, scoop desired amount into a bowl and enjoy!
Notes
STORAGE: Freeze this ice cream in an airtight container. Consume it within 2 to 3 days. The ice cream may be too frozen when you first remove it from the freezer. Allow it to sit at room temperature for a few minutes until it softens.