2 cups full-fat coconut milk
1 cup heavy cream
¾ cup sweetened condensed milk
1 tsp pure vanilla extract
½ cup shredded coconut
Chill coconut milk and heavy cream overnight in the fridge to help whipping.
Whip heavy cream until stiff peaks form. In a different bowl, whisk coconut milk, condensed milk, and vanilla.
Fold whipped cream into coconut milk mixture. Fold in shredded coconut and optional mix-ins like nuts and chocolate chips.
Pour mixture into an airtight container and cover with plastic wrap. Freeze overnight.
Scoop the ice cream into bowls, garnish and serve.