This easy, no churn recipe results in a delicious treat, made even better with more Coffee Syrup drizzled on tip! Recipe adapted from Good Housekeeping Coconut Ice Cream recipe.
In a stand mixer with whisk attachment (or hand mixer), beat heavy cream at high speed about 3-4 minutes until stiff peaks form.
In a separate bowl, whisk together condensed milk, coffee syrup, coconut milk, and salt until smooth.
Gently fold in about 1 cup of the whipped cream until combined, then fold in remaining whipped cream.
Pour ice cream mixture into 5x9" loaf pan or pullman pan and freeze, uncovered, until set - about 4 hours.
Serve or cover tightly with plastic wrap and freeze for up to 2 weeks.