1. First put the whipped cream into a large bowl without adding water or oil, and then beat it with electric egg beater at low speed until lines appear.

2. Then add condensed milk and stir evenly to form a fine solution, then pour the ice cream liquid into the mold, cover it and put it in the refrigerator for more than 5 hours.

3. Next, start making crispy skin, prepare a goblet wide enough for ice cream, add chocolate, melt it with warm water, and add coconut oil to the melted chocolate and stir well. If you have nuts at home, you can also add some nuts. Then the mixed chocolate solution is cooled at room temperature to about 25 degrees.

4. After the ice cream is frozen, demould it and put it into the cold chocolate solution. Dip it all at once, don't dip it repeatedly. Otherwise, the crispy skin is not smooth and beautiful. After a few seconds of handstand, the chocolate solution gradually dripped. When the ice cream was placed horizontally, the crust quickly solidified. You can eat it in the refrigerator for 2 minutes.