The night before, place both cans of 2 can full-fat coconut milk refrigerated overnight, do not shake in the Refrigerator without shaking them. This allows the thick coconut cream to separate and rise to the top, which is the key to a rich, creamy base.

Open the chilled cans and scoop out 2 can full-fat coconut milk refrigerated overnight, do not shake into a Blender or large Mixing Bowl, leaving behind the watery liquid (save it for smoothies). Add the ½ cup maple syrup pure, adjust, 2 tsp pure vanilla extract, melted 2 tbsp coconut oil melted and cooled, 1 tbsp arrowroot powder or cornstarch, helps with creaminess, and a pinch of 1 pinch salt. Blend or whisk vigorously until completely smooth and well combined, about 1–2 minutes.

If making a chocolate variation, Whisk in the 3 tbsp unsweetened cocoa powder for chocolate variation now until fully incorporated. Taste and adjust sweetness with more ½ cup maple syrup pure, adjust if desired. Fold in any mix-ins like ½ cup dairy-free chocolate chips or chopped dark chocolate or sliced ½ cup fresh strawberries hulled and sliced, for strawberry variation at this stage.

Pour the mixture into a Loaf Pan or freezer-safe Airtight Container. Smooth the top with a Spatula, then press a sheet of Plastic Wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm.

When ready to serve, remove the ice cream from the Freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones and enjoy immediately. Store leftovers tightly covered in the freezer for up to 1 month.