No-churn coconut ice cream

Ingredients:

• 1 cup (250ml) fresh cream
• 1 can (385g) condensed milk
• 1 can (400ml) coconut cream
• 2 vanilla pods, seeds scraped, or 1 tsp (5ml) vanilla essence
• ¼ cup (60ml) white chocolate, chopped + extra for serving
• ½ cup (125ml) desiccated coconut, toasted

Nice to have:

• 6 waffle cones, for serving
• Coconut flakes, toasted, for serving

Method

1. Whip cream until stiff peaks form.
2. Add condensed milk in a steady stream while whisking.
3. Stir in coconut cream and vanilla.
4. Add chocolate and desiccated coconut and mix well.
5. Spoon into a 6-cup (1.5L) capacity, freezer-safe container.
6. Freeze overnight or until solid.
7. Serve with waffle cones and coconut flakes, if using.