Put the coconut cream in the fridge to chill overnight.
The next day, scoop all the solids from the cans of coconut milk.
Put the dates into a blender or food processor and add the liquids from the coconut milk cans. Add in the honey, vanilla, and optional alcohol. Allow to soak for 10 minutes.
Meanwhile, use a stand or hand mixer and whip the coconut cream solids until fluffy, about 5 minutes on high.
Blend the date mixture until smooth, pausing to scrape the sides and allowing to soak more if needed.
Gently fold the date mixture into the coconut cream. Pour into a loaf pan lied with parchment. Cover and freeze overnight.
Allow to soften at room temperature for 15 minutes before serving.
Notes
NOTE: the reason for the alcohol is to change the freezing point of the mixture so it softens up a bit, it's not needed, and also not for flavor, but will help the texture.