Begin by chilling the can of coconut milk and coconut cream in the fridge for at least 2 hours or overnight. This will allow the cream to separate from the liquid and make it easier to work with.

Once chilled, open the can and scoop out the solid coconut cream into a mixing bowl. Discard the liquid or reserve it for another recipe.

Add the can of coconut cream to the mixing bowl and use an electric mixer to beat the coconut cream and coconut milk together until smooth and creamy.

Add in the agave syrup, vanilla extract, and a pinch of sea salt, and mix until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This should take around 20-25 minutes.

Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours or until solid.

When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften. Serve in bowls or ice cream cones, and enjoy!