Place the coconut milk, macadamia nuts, dates, honey or maple syrup, and vanilla extract in a high-speed blender.

Using a sharp knife, split the vanilla bean in half lengthwise.

Use the side of the knife to scrape the tiny seeds out of the pod.

Add them to the blender.

Blend on high until creamy and smooth.

Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

Serve immediately for “soft serve” ice cream, or freeze in an airtight container for 2-3 hours for more shapely scoops.