Step by step

1. Add the coconut milk, coconut cream, agave syrup, sugar and salt to a saucepan and whisk all ingredients together. Add kaffir lime leaves. Break the lemongrass and add to the saucepan. Bring to simmer over medium heat, stirring occasionally. Once the mixture starts to simmer, mix constantly for 2 minutes and remove from the heat.

2. Let the coconut mixture cool off. Remove the kaffir lime leaves and lemongrass. Place in an airtight container and place in the fridge to chill overnight.

3. Affix the Ice Cream Maker to the KitchenAid stand mixer. Turn mixer to 'STIR' speed and pour the cold coconut ice cream batter into the Freeze Bowl while the mixer is running. Allow mixer to stir the ice cream mixture for 20 minutes until it reaches the consistency of a soft-serve ice cream.

4. Transfer the ice cream into an air-tight container and place in the freezer for 3 hours. Consume immediately after freezing.

5. Serving tip: serve with toasted coconut flakes.