Place the durian flesh in a bowl and mash it with a spoon until smooth. Add the sweetened condensed milk and coconut cream, then mix until well combined.

Pour the heavy whipping cream into a mixing bowl and beat until stiff peaks form. Gently fold the durian-coconut-condensed milk mixture into the whipped cream until fully incorporated.

Transfer the ice cream mixture to an airtight container. Freeze for 6–8 hours or overnight until firm. For easier scooping, dip your ice cream scoop in hot water, or let the container sit at room temperature for about 2 minutes before opening and serving.

Notes:
- You can use canned coconut cream, or make your own by squeezing shredded coconut and chilling the liquid in the fridge until the thick cream rises to the top—then scoop off the thick part to use.
- For extra coconut flavor, you can add shredded coconut or dried coconut flakes in step 1 if you like.