Empty coconut cream into a large mixing bowl, scooping out the cream and leaving the watery part in the can. You can discard the watery part or save it for something else.
Whisk in the syrup, vanilla bean paste and salt until combined.
Taste the mix and add extra syrup, salt or vanilla if desired.
Pour the mixture into your pre-frozen ice cream maker and churn until peaks form and it looks like a soft serve consistency (this usually takes 15-25 minutes).
If you don't mind soft-serve consistency, you can eat it straight away! If you prefer a more solid consistency you can chill it in a metal loaf pan in the freezer for a few hours.
If chilling, cover it with aluminium foil to avoid ice crystals, and allow it to stand for 10-15 minutes to soften before serving.
To serve, soak an ice cream scoop in a cup of hot water and then scoop away (save your arms). Eat as is or cover with your favourite toppings.