From the cans of chilled coconut milk, separate the cream portion from them and place it in a mixing bowl. Using a hand mixer, beat together until smooth and creamy.
In a separate bowl, add your heavy cream and beat together until soft peaks form. Add the sweetener, vodka, nd vanilla extract, if using them, and beat until combined.
Slowly fold the whipped cream into the heavy cream mixture and mix until combined. Transfer to the chilled loaf pan and cover completely. Place in the freezer for at least 2 hours to firm up.
Let your ice cream sit at room temperature for 10-15 minutes, before serving.
* You can substitute this with 1/3 cup of allulose. TO STORE: Ice cream should always be stored in the freezer completely covered. If there are any open pockets, the ice cream will get freezer burnt. TO RE-FREEZE: I don't recommend re-freezing your ice cream more than once, or it will become icy. Instead, place the ice cream into several sealable containers or individual plastic tubs for smaller servings.