Take one can of coconut milk (both cans if you want it to be really thick) from the fridge and turn upside down. Punch two holes in the top with a punch can opener. Pour the liquid into an ice cube tray. Place the can(s) back in the fridge and the tray in the freezer until frozen.
Once froze open the tops of both cans of coconut milk and pour/scrape contents into blender. You should have some good thick creamy stuff in the cans because it’s been in the fridge, there will also be some liquid in the can you didn’t punch open before.
Scrape the seeds out of the 2 vanilla beans if using. Add that to the blender along with the stevia.
Next add the frozen coconut milk cubes to the blender. Blend until smooth. (If you have a high speed blender do not blend above speed 2 or 3 because coconut milk tends to separate at too high of speeds.)
You may now just spoon the soft serve from the blender into Sunday glasses or if you really want it like soft serve you can spoon it into a large baggie and cut the corner and then pipe it into the glasses. Drizzle the berry syrup and the caramel sauce over each glass of ice cream.