Begin by placing a mixing bowl in the freezer for 10-30 minutes to chill.
Remove mixing bowl from the freezer
Open two 14 ounce cans of coconut cream.
Take a spoon and scoop the cream out of the can. Do not dump the cans into the mixing bowl.
Using your electric hand mixer, beat the coconut cream until it is light and fluffy and there are no more chunks.
To the whipped coconut cream, add chopped fresh mint leaves, sugar, almond milk, 2 ounces of bourbon, lime zest, and the vanilla paste or extract.
Use the hand mixer again and beat until well combined and very smooth.
Pour the smooth mixture into a shallow 8 x 8 inch baking pan.
Put this into the freezer and freeze for 1 hour or until solid.
Once solid, use an ice cream scooper to scoop and serve!
Garnish with extra mint leaves and lime zest.