The day before making the ice cream, place (2) two cans in the refrigerator and let refrigerate overnight.
3 cans coconut milk
Also, the day before making ice cream, prepare the ice cream base. In a medium saucepan, empty the content of (1) one can of coconut milk and add coconut sugar (or other sweetener of your choice). Bring the coconut milk with sugar into a boil, while stirring constantly. Simmer gently for 30 minutes, or until the milk becomes thick as condensed milk and is reduced by half.
10 tablespoons coconut sugar, 1 bean vanilla
Remove the saucepan from the heat and let it cool completely. Once the milk has reached room temperature, place it in the refrigerator and let it chill overnight as the remaining 2 cans of coconut milk.
The day of making the ice cream, take the 2 cans of chilled coconut milk out of the refrigerator. Do not shake or turn the cans, we are looking for the coconut fat that had separated overnight in the can and risen to the top of the can.
Open carefully the can and scoop all that cream risen to the top and scoop it into a mixing bowl. The leftover coconut water can be used for milkshakes, smoothies or drink it as is.
With an electric mixer, whip up the coconut cream on highest speed with a whipping fork. Whip until it's light and fluffy (5-10 minutes). Add the sweetened coconut milk prepared in advance. Whip on high speed for another 5 minutes.
If you wish to add different flavouring, now it's the time. Add your flavouring, mix again and transfer it to a freezable container with lid and freeze for at least 6 hours or overnight.
Once it's well frozen, take it out of the freezer and let it stand for 10 minutes on the kitchen counter, or until the ice cream softens. As it is no churn ice cream, it is hard to scoop it right away from the freezer.