In the bowl of a stand mixer, add your heavy cream. Whip on high speed until your cream reaches soft peeks. (be careful not to over mix it). Put aside.
In a large bowl combine your condensed milk, coconut cream, and salt. Once combined, fold in your whipped cream.
Add mixture to a loaf pan or desired container. Place in the freezer and let it chill overnight or at least 8 hours.
Toast your shredded coconut by placing your coconut on a baking dish and bake at 350 degrees for 5 minutes (keep an eye on it, take out once lightly browned).
Serve ice cream and top with the toasted coconut. Enjoy!