Place soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it rest for about 10 minutes so the mixture curdles.
Melt coconut oil in a double boiler or in a microwave so it's just barely melted. Measure it and add it and the canola oil to a food processor.
Add the soy milk mixture, soy lecithin, and xanthan gum to the food processor.
Run the food processor on high speed for 2 minutes, scraping down the side halfway through.
Pour the mixture into a mold and freeze to solidify. It should be ready to use in about an hour.
