Creating Easy Coconut Ice Cream is a breeze when you follow these simple steps:

1. Combine Coconut Milk: In a large mixing bowl, pour the full-fat coconut milk and make sure it is well mixed. You can whisk it slightly to blend if there are lumps.

2. Add Sugar: Gradually add the granulated sugar to the coconut milk. Stir with a whisk until fully dissolved. Adjust the sweetness to your preference.

3. Mix in Vanilla and Salt: Stir in the vanilla extract and salt to enhance the flavor.

4. Optional Additions: If you’re adding shredded coconut or any mix-ins, fold them in gently to avoid a chunky texture.

5. Pour into Container: Transfer the mixture into a freezer-safe container or a loaf pan.

6. Cover and Freeze: Seal the container or cover the loaf pan with plastic wrap. Place it in the freezer.

7. Stir Occasionally: After about 2 hours, stir the mixture vigorously with a fork to break up any ice crystals. Return it to the freezer and repeat this process every hour for the next 2-3 hours for a creamier texture.

8. Final Freeze: Allow the coconut ice cream to freeze until solid for about 4-6 hours or overnight if desired.

9. Scoop and Serve: When ready to serve, let the container sit at room temperature for a few minutes to soften slightly, making scooping easier.