No Churn Coconut Ice Cream.

1 pint (2 cups) heavy whipping cream 1 (15oz) can Cream of Coconut (Not to be confused with coconut milk! Find this in the aisle with the alcoholic mixers.)

In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed. Fold in the cream of coconut until mixed well. Pour the ice cream mixture into a 2 quart freezer safe container. Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer.