1. Chill coconut milk in the fridge for at least 3 hours, ideally overnight.
2. Spoon coconut cream into a large bowl, leaving the liquid in the can, and beat with a hand mixer until creamy. Set aside.
3. In a separate bowl, beat heavy cream with a hand mixer until soft peaks form. Add sweetener and vanilla, mixing well.
4. Gently fold the whipped coconut into the whipped cream, then transfer the mixture into a loaf pan.
5. Freeze until solid, about 5 hours.

PREP TIME & NUTRITION:
Prep Time: 10 minutes, Servings: 8, Calories: 250, Net Carbs: 3g, Fats: 24g, Protein: 2g