To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.

In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1 1/2 minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.

Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.

Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in 1/2 tablespoon salt and churn for 30 more seconds.

Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.

Drizzle 2 tablespoons honey and 1/2 tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.