Cut the vanilla bean in half, then remove the seeds with the back of the blade.
Place the coconut milk, vanilla bean and seeds, and sea salt into a sauce pot and heat it over medium-low heat.
Cook the coconut milk mixture for 10-15 minutes, stirring every so often until it is fragrant.
Whisk the chia seeds into the coconut milk mixture until it is combined, then remove the infused coconut milk from the stove and pour it into a bowl.
Place the coconut mixture into the fridge to chill for 2-4 hours.
Place the heavy cream into the bowl of a stand mixer fitted with the whip attachment and beat it for2-3 minutes until stiff peaks form.
Add the blueberry extract and the cooled coconut milk mixture and whip for another minute.
Place the keto into an airtight freezer-safe container and freeze for 4-6 hours.
To serve, allow the keto ice cream to sit on the countertop for 5-10 minutes, then scoop it into your serving dish and top with fresh blueberries.