Add the coconut milk, xylitol and vanilla to a small saucepan and bring to a low boil. Whisk until evenly combined. Add the xanthan gum and salt and whisk again.
Transfer the mixture to a small bowl and place in the fridge to cool for 1 hour.
In a large bowl, add the heavy whipping cream and vanilla bean and beat using a handheld mixer until a whip cream like consistency forms. Be sure not to over beat the cream.
Add the coconut milk mixture and beat again until the ice cream is thick and peaks begin to form. Fold in the ground coffee and cookie dough bars.
Place a freezer bag in a large loaf pan, pour the ice cream mixture into the bag, press the air out and seal the bag. Freeze for 3-4 hours.
Before serving the ice cream, remove from the freezer 30 minute before and set on the counter. Run the serving spoon under hot water to help scoop the mixture!