Whip the cream: In a large mixing bowl, use an electric mixer to beat the whipping cream until soft peaks form (about 3–4 minutes). The cream should be light and fluffy but not overwhipped.
Mix the condensed milk: In a separate bowl, stir together the condensed milk and vanilla extract until evenly blended.
Combine: Gently fold the condensed milk mixture into the whipped cream using a spatula. Work slowly to maintain the airy texture — the goal is a smooth, fluffy mixture.
Freeze: Pour the mixture into a freezer-safe mold or loaf pan. Cover with plastic wrap, pressing it lightly onto the surface to prevent ice crystals. Freeze for at least 6 hours, or overnight, until completely firm.
2️⃣ Prepare the Chocolate Coating
Melt the chocolate: Place the chopped chocolate and coconut oil (or cocoa butter) in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second bursts, stirring between each to prevent scorching.
Cool slightly: Once fully melted and smooth, allow the chocolate to cool for a few minutes before using. This prevents it from melting the ice cream too quickly when dipping.
