In a bowl add 250 ml of the Whippable vegan cream.
Pick each flower from the flower head and add them to the bowl with the cream. Stir and then leave in the fridge to cold-infuse overnight or at least for six hours.
Strain the cream and discard the flowers.
Add the rest of the whipping cream and the vegan condensed milk to the infused cream. Stir.
Transfer into a freezer-safe container and freeze overnight.