No Churn Coconut Ice Cream

Yields (1/2-cup) servings

1 pint heavy whipping cream
15 oz can Cream of Coconut, (Not to be confused with coconut milk/coconut cream! Find this in the aisle with the alcoholic mixers.)

In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed.
Fold in the cream of coconut until mixed well.
Pour the ice cream mixture into a 2 quart freezer safe container.
Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer.