In a large bowl, pour in the whipping cream and whip until very stiff peaks form.
Using a medium sized bowl, combine the condensed milk and sugar and blend.
Slowly pour the condensed milk mixture into whipped cream while whipping continually.
Pour ice cream mixture into a loaf pan; smooth out.
Scoop out 3 tablespoons of frosting and place them randomly on top of the ice cream mixture.
Using a knife, drag frosting through the ice cream mix, making a swirl pattern.
Using a clean knife, scoop out additional frosting and smooth it on top of the ice cream.
Continue until you’re pleased with how it looks. You can also swirl in sprinkles with the frosting as well.
Embellish with sprinkles and freeze for 3+ hours.
Chill your condensed milk, heavy whipping cream and loaf tin in the fridge before you start - it will make everything freeze more easily.
Coconut milk and coconut cream are two different ingredients. If you’re making the vegan version of this recipe, you’ll need both.
When serving, warm your ice cream scoop with hot water, it’ll make scooping so much easier!
We used blue frosting but you could match it to the color of your party decorations or even make rainbow ice cream.