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Combine the base. In a medium saucepan set over medium heat, add both cans of coconut milk, sugar, agave nectar, coconut oil, vanilla extract, and salt. and whisk to combine. Continue whisking occasionally, until you just start to see wisps of steam, about 3 to 5 minutes. Remove from heat.
Blend the base. Transfer the mixture to a blender and place the lid on tightly. Blend for 15 seconds on medium speed, just enough to combine ingredients completely. You can also use an immersion blender.
Chill the base. Transfer ice cream base into a container and refrigerate for at least four hours but ideally overnight. The base should be about 45°F before churning in the ice cream maker. If the mixture separates while chilling, whisk until it comes together again before spinning it in the ice cream maker.
Churn the ice cream. Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will be more like soft serve at this point.
Freeze. Transfer to a sealed, freezer-safe container and place in the freezer. For a firmer, scoopable texture, freeze ice cream for at least four hours before serving.