320 g tin coconut condensed milk (available from amazon or Asian supermarkets)
600 ml coconut cream (2 1/2 cups)
120 g 70% cocoa vegan chocolate (4 1/4 oz)
1/2 cup shaved coconut flakes/chips
Refrigerate the coconut cream and condensed milk the night before.
Melt the chocolate in bowl over boiling water – not letting the bowl touch the water.
Using an electric whisk, whisk the condensed milk and coconut cream until thick and creamy.
Line a small loaf tin with baking paper.
Sprinkle some coconut flakes in the tin and drizzle some melted chocolate over the flakes. Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin.
Use a spoon to drizzle 1/4 of the chocolate over the ice cream. Scatter with 1/4 of the coconut flakes.
Repeat for the remaining layers. Finally top with the remaining chocolate.
Place cling film over the top of the tin and refrigerate for a minimum of 6 hours before serving.
Before serving let the ice cream sit at room temperature for 10 minutes then turn out onto a plate and slice to serve or simply scoop from the tin.