(First, if you are using an electric ice cream maker, check to make sure your bowl is frozen solid. This takes around 24 hours. If you don’t have one or don’t want to wait, you can freeze this ice cream in a loaf pan or something similar, stick it in the freezer after cooling it in the ice bath some, and stir every 15-30 minutes until quite frozen. I tried that recently and it works, but if you have the time/machine it’s definitely superior for making this uber creamy.)
Pour your two cans of room temperature coconut cream into a saucepan. Sprinkle in Arrowroot powder and whisk well. Add oil, vanilla, sugar or agave, and pinch of salt.
Over medium heat bring mixture almost to boil. Remove from heat once begins boiling slightly and mixture has thickened a bit.
Flash cool mixture by pouring hot contents into medium bowl sitting in a bath of ice water. Be careful here. ???? Cover with small circle of parchment paper to prevent skin from forming.
Pour cooled liquid into your solidly frozen ice-cream maker bowl (see notes above) and watch it go ’round and ’round for about 30 minutes. Your ice cream should be soft serve consistency now. If that suits you, eat up. Otherwise, scoop all that yummy goodness into a loaf pan or other freezer safe dish and place in the freezer for 3-4 hours. Remove 5-10 minutes before eating to it can soften up for scooping!! Enjoy!