In a standing mixer or with a hand mixer whip the plant cream until thickened. Add the vanilla extract and whip through. Then fold through the coconut condensed milk. Then add the vegan milo and fold through. Scoop the mixture into a container and put in the freezer. Leave overnight and then it's ready to eat!

Melt the chocolate in a double boiler, or in a heatproof bowl over a saucepan of boiling water. Once melted, stir through the coconut oil. Pour over ice cream and it will harden. Add more milo on top if desired!