1. First, put the whipped cream into a large bowl without water or oil, and then use an electric egg beater to beat it at low speed until texture appears.

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

3. Next, start making the crispy crust. Prepare a taller cup that is wide enough to fit the ice cream. Add chocolate and heat it with hot water to melt. Add coconut oil to the melted chocolate and stir evenly. If you have nuts at home, you can also add some chopped nuts, and then let the mixed chocolate solution cool at room temperature to about 25 degrees.

4. After the ice cream is frozen, unmold it and put it into the cooled chocolate solution. Dip it to the bottom once. Do not dip it repeatedly. Otherwise, the crispy skin will not be smooth and unsightly. Stand it upside down for a few seconds and the chocolate solution will gradually fade. When the dripping slows down, place the ice cream horizontally and the crispy crust will solidify quickly. Place it in the refrigerator and freeze it for 2 minutes before eating.