Step 1

Place both cans of coconut cream in the fridge overnight. They need to be completely chilled so that the cream portion is solid. Using a butter knife, I cut a small notch down one side and drain out the liquid.

Step 2

Open the cans of coconut cream and remove the thick portion. Place it in the bowl of a stand mixer or a large mixing bowl and whip until stiff and fluffy.

Step 3

Pout in half of the sweetened condensed coconut milk and whip. Add the rest and continue whipping until it’s all combined.

Step 4

Pour into a plastic airtight container and freeze overnight or at least 8 hours. If you want to add in Oreos, strawberries or something else make sure to mix it in before freezing.