Whisk the egg yolks in a large heatproof bowl. Set aside.
In a saucepan, add the coconut cream, cream and sweetener. Gently heat on the stove top stirring constantly to dissolve the sweetener. Remove from the heat as soon as you notice it is bubbling around the edges.
Start gently whisking the egg yolks again, and very gradually add a spoon at a time of the warm cream to the egg yolks. Continue until all the cream has been incorporated.
Stir in the vanilla then pour back into the saucepan and heat again whilst stirring, to thicken to a custard consistency.
Remove from the heat and allow to cool completely. Stir through the toasted coconut (optional), reserving 2 tablespoons to garnish the finished ice cream when serving.
Using an ice cream maker
Cool the ice cream mixture in the fridge then use your ice cream maker as per manufacturers instructions. Store in the freezer once made.
Without an ice cream maker.
Once cooled, pour in a shallow large dish and pop in the freezer. Stir through each hour to break up any ice crystals until it is completely frozen.
The nutrition panel is a guide only. For complete accuracy, calculate using the brand of coconut cream you use as they vary incredibly.
The sugar in the nutrition notes (3g) is from the cream and the desiccated/shredded coconut. To lower the carbs further the desiccated/shredded coconut may be omitted.