Add coconut cream and 3/4 can of coconut milk to saucepan. Mix 1 tablespoon tapioca starch with the remaining 1/4 cup coconut milk, right in the can, to dissolve. Set aside. Bring liquid to a boil, and add maple syrup, salt, then tapioca starch mixture.

Turn heat down to simmer, and cook for 8-9 minutes, until mixture is thick enough to coat the back of spoon. Remove from heat and stir in vanilla and vodka. Let cool for 10 minutes, then add to a ziploc bag and submerge bag in an ice bath.

Refrigerate for at least 4 hours, up to overnight.

Pour cold mixture into ice cream maker and begin to process. When nearly finished churning and ice cream is consistency of soft serve, add in chopped chocolate, just to mix throughout.

Then spoon into pan and freeze for 4 hours, until ready to eat. Let sit for 5 minutes before scooping.