Whisk arrowroot starch into 1/2 cup of cold coconut cream until smooth.

In a saucepan, combine the remaining coconut cream, agave nectar, and sea salt.

Heat over medium heat, stirring until well combined (about 1 minute).

Gradually whisk in the arrowroot mixture.

Continue stirring over medium-low heat until the mixture thickens (about 5 minutes).

Remove from heat and stir in the coconut flavoring and shredded coconut.

Allow the mixture to cool completely.

Transfer the cooled mixture to a bowl, cover, and chill in the refrigerator for at least a few hours, preferably overnight, until very cold.

Process the chilled mixture in an ice cream maker according to the manufacturer's instructions.

Transfer the ice cream to a freezer-safe container and freeze until solid.

Garnish with organic soaked and dehydrated nuts and toasted coconut flakes (optional) before serving.

If the ice cream becomes grainy after freezing, pulse it briefly in a blender before serving to restore its creamy texture.