Freeze the bowl of your ice cream maker for at least 24 hours before making the ice cream.

In a saucepan, combine coconut milk, maple syrup, honey, and sea salt. Heat over medium heat, stirring until well combined and creamy. Taste the mixture and adjust sweetness if needed.

Remove from heat and stir in the vanilla extract.

Transfer the mixture to an airtight container and refrigerate until completely chilled, about 3 hours.

Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft serve consistency, approximately 20-35 minutes.

Transfer the ice cream to a freezer-safe container and freeze until firm, at least 2 hours.

Thaw the ice cream for a few minutes at room temperature before serving. Top with your favorite toppings when serving.