About 8 hours before you plan to make this ice cream, place the coconut cream into a container and place it in the fridge to chill.

When you are ready to make the ice cream, start by whisking together the sweetened condensed coconut milk and vanilla extract (or whatever alcohol you're using) until combined. Set aside.

Using a stand mixer or a large bowl with a hand mixture, beat the chilled coconut cream until stiff peaks form. Take about 1 cups worth of the whipped cream and gently stir it into the condensed milk mixture until well blended. This will loosen up the condense milk mixture to make it easier to fold into the remaining whipped cream.

Next pour the condensed milk mixture into the large mixing bowl with the remaining whipped coconut cream and use a spatula to fold everything together until as smooth as possible, without completely loosing the air in the whipped cream.

Pour the mixture into a loaf pan (or another freezer-safe container) and place the pan in the freezer.

Around the 2 hour mark, you can stir in any mix-ins you desire. Then return the ice cream to the freezer for about another 3 hours or until completely frozen.

Remove the ice cream from the freezer about 5-10 minutes before serving. Scoop and enjoy!