- 2 (15 ounce) can coconut whipping cream, refrigerated overnight
- 1 (11 ounce) can coconut condensed milk
- 2 teaspoons hibiscus super juice powder
- 1 teaspoon pink pitaya super juice powder
Pour the coconut whipping cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, about 3-5 minutes.
Pour the sweetened condensed milk into whipping cream. Add mix to create your flavors. Whip the ice cream for 1 minute until combined.
Use a spatula to scrape all the ice cream base into an airtight container. Smooth the top and freeze for 4 hours.