Ingredients
- 1 pint heavy whipping cream, chilled (16 oz)
- 1 can unsweetened coconut cream (13.6 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 ½ tsp coconut extract
- 1/8 tsp salt
- Optional toppings: chopped chocolate, lime zest, toasted coconut, fresh mango
Directions
- Freeze large mixing bowl and beaters, about 30 min. Pour chilled whipping cream into cold mixing bowl. Beat on high speed with handheld or stand mixer until stiff peaks stage.
- Add unsweetened coconut cream, sweetened condensed milk, coconut extract, and salt. Mix on low just until smoothly combined.
- Pour and smooth mixture into loaf pan, cover with cling film touching the mixture. Freeze 8 hours or overnight.
- Remove loaf pan from freezer about 15 minutes before serving for optimal scooping consistency. Delicious when served in chilled bowls on its own or with any desired toppings.