Place the coconut milk, MCT oil, cinnamon, stevia, vanilla extract and salt in a high powered blender and blend until smooth. Set aside.

 In a small bowl place the gelatin and stir in 1 tablespoon room temperature water. 

 Boil remaining 2 tablespoon water and stir into gelatin until dissolved, no clumps.

Pour the liquid gelatin into the blender and blend on high until combined well. 

Pour into an ice cream machine and follow manufacturers instructions. Mine was soft serve texture in 10 minutes. 

Place ice cream into a loaf pan and cover or into an airtight container. 

Low carb ice cream tends to get icy after long freezing periods. The MCT oil will help with that. You will need to set it out on the counter to soften if it's been frozen overnight. Makes about 6 servings.