Coconut Ginger Ice Cream with Plantain Chips

1 (13.66 to 16 ounces) canned coconut cream (I've tested with one 14-ounce can or three 5.4 ounce cans - I use Native Forest brand available at Whole Foods, some other major groceries, or online. See note.)

1 (13.66-ounce) can full fat coconut milk (Thai Kitchens or Native Forest brands are available at most major grocery stores or online)

¾ cup raw turbinado sugar

2 tablespoons maple syrup

1 tablespoon coconut oil

1 tablespoon vodka (optional, but will make it slightly softer/creamier)

1 vanilla bean, split lengthwise and scraped (or 1 teaspoon pure vanilla extract) (I use Rodelle vanilla beans)

1 teaspoon peeled and very finely grated fresh ginger

¼ teaspoon kosher salt

1 cup sweetened or unsweetened plantain chips (or banana chips), chopped

¼ cup unsweetened shredded coconut, toasted

Directions at snixykitchen.com

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