Line a 9-inch cake pan with parchment paper and place in the freezer.
In a large bowl combine the sweetened condensed milk, vanilla, and salt. Whisk
until well combined and then set aside.
In a medium bowl or in the bowl of a stand mixer fitted with a whisk attachment,
beat the heavy whipping cream until stiff peaks form. Be sure not to over whip.
Fold the whipped cream into the condensed milk mixture until no longer streaky.
Pour the mixture into the cold pan and place in the freezer for 15 minutes.
After 15 minutes, remove the pan from the freezer and stir in the chocolate,
almonds, and coconut. Make sure they are evenly distributed throughout the ice
Return the ice cream to the freezer and allow it to chill for about 5 hours or until
the ice cream is firm enough to scoop.
Once the ice cream is firm, scoop and serve in a bowl or ice cream cone.
Freeze the ice cream container before adding ice cream. This helps with the consistency of the ice cream.
Transfer the ice cream mix to the container swiftly. This is because fast freezing help minimize ice crystals.
Be aware, this ice cream will melt a bit faster than regular ice cream.
If you want to add additional extracts (like mint or almond), try adding just a little bit at a time. Vanilla extract is a subtler taste, but other extracts are much stronger and can overpower if you overdo it!.
Store leftovers in an airtight container in the freezer.