01 - Combine coconut milk, coconut cream, sugar, and salt in a medium saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves, approximately 3–5 minutes. Avoid boiling the mixture.
02 - Remove saucepan from heat and stir in vanilla extract until fully incorporated.
03 - Allow mixture to cool to room temperature, then refrigerate until thoroughly chilled for at least 2 hours.
04 - Process chilled mixture in ice cream maker according to manufacturer instructions, typically 20–25 minutes, until reaching soft-serve consistency.
05 - If using optional ingredients, gently fold toasted coconut flakes, roasted peanuts, or diced mango into ice cream during final minutes of churning.
06 - Transfer ice cream to lidded freezer-safe container. Freeze for minimum 2 hours until firm.
07 - Let container sit at room temperature for 5–10 minutes before scooping. Serve plain or with additional toppings as desired.