Place the ice cream bowl in the freezer

Pour 26 oz coconut milk, agave syrup, and salt into a medium saucepan and warm over medium-low heat, stirring often, until combined, about 2-3 minutes

Whisk the cornstarch into the remaining 4 oz coconut milk and whisk into the warm milk in the saucepan

Increase the heat to medium and cook, stirring often, until the milk has thickened, about 8-10 minutes (do not let it boil)

Remove the pan from the heat and stir in the vanilla extract

Pour the ice cream base into a container and let cool on the counter until room temperature (about an hour)

Cover the container and move to the refrigerator for at least 4 hours, up to 3 days, until it has a pudding-like texture

Scoop the ice cream into a freezer container (I like to use a loaf pan) and cover tightly

Freeze for at least 4 hours before serving