Refrigerate the can of coconut cream overnight. Open the can of coconut cream, scoop out only the solid white parts. Discard the liquid. 1 can should measure to 1 cup of solid coconut cream.
Melt the solid coconut cream in a pan on low heat. Once melted, remove from heat.
Add the melted coconut cream, Joi cashew base, water, sugar, vanilla, and salt to a blender. Blend for 3 minutes.
Pour ice cream base in to a freezer safe container, do not cover. Place in freezer for 2hrs before adding the rest of ingredients.