Add the coconut cream, lemon juice and honey to a medium saucepan. Bring the mixture to a boil over medium-heat, stirring frequently. Once it starts to bubble, continue cooking, stirring frequently for 5 minutes.
Remove pan from stove and set it on a wire rack. Stir the mixture for 4 minutes to cool a bit.
Pour milk over the cacao butter and stir until the cacao is fully melted, then mix in the vanilla extract.
Divide the mixture into about 4 to 6 small serving dishes and freeze uncovered for at least 5 hours before serving.