Place the ice cream maker bowl in the freezer for at least 12 hours before making the ice cream mixture.
Combine the coconut milk, cream, and maple syrup in a blender. Blend for about 2-3 minutes or until frothy.
Pour the ice cream mixture into your ice cream machine bowl and churn ice cream according to the manufacturer's instructions.
Mix in the vanilla extract by pouring it into the ice cream while it’s churning.
Churn until it's the consistency of soft serve ice cream, about 35 minutes. If you want a thicker consistency put the ice cream into a freezer-safe container and freeze for 4 hours or until it thickens.
Notes
Store any leftovers in an airtight container in the freezer for up to 2 weeks.