Instructions creamy coconut ice cream (no churn, no eggs, no ice cream maker)

• In a large bowl add your cold whipping cream and vanilla extract. Using a mixer, whip the cream until it has doubled in volume and makes stiff peaks.
  
• In another bowl pour the coconut milk and the sweetened condensed milk. Mix everything very well with the whisk.
  
• Take a couple of spoonfuls of coconut milk mixed with condensed milk and add them to the whipped cream mixture. Use the whisk or a spoon and very gently stir it in. This step will make it light and airy. Gradually add the rest of the coconut milk. Always mix carefully and delicately until the two compounds are well blended.
• Pour the mixture into a rectangular container, into ice cream moulds or into muffin or madeleine tins. From this dose of ingredients I got 14 small portions of ice cream.
  
• Place in the freezer until it is completely firm. To extract this ice cream from the tins simply immerse the bottom of the tin for a few seconds in warm water. Ice cream, similar like panna cotta, will slide out of the mould.