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Vanilla Bean Coconut Ice Cream

Ingredients

• 2 14-ounce (414 ml) cans coconut cream* or full fat coconut milk
• 1/2 cup (100 g) organic cane sugar (sub up to half with agave nectar or maple syrup)
• 3 Tbsp (45 ml) melted coconut oil*
• optional: pinch sea salt
• 1 vanilla bean pod, split and scraped (or 1/4 - 1/2 tsp vanilla powder)
• 2 tsp pure vanilla extract

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