No-Churn Yuen Yeung Ice Cream Cake

Ice CreamIn a small pot over medium heat, combine 1 cup of the cream and the tea and bring to a simmer. Reduce the heat to low so the cream is just barely steaming and steep the tea in the cream uncovered for 20 minutes. Pass the steeped cream through a fine-mesh strainer over a medium bowl, using the back of a spoon to press every bit of infused cream through the strainer. Discard the spent tea leaves. Cover the bowl and place the steeped cream in the fridge to chill and thicken up for at least 1 hour or up to 3 hours. Remove the chilled steeped cream from the refrigerator and add the remaining 1 cup of cream and the coffee powder to the bowl. Whisk the cream mixture by hand or with an electric mixer on medium speed just until barely stiff peaks form, 5 to 6 minutes (potentially longer if you are whisking by hand). In a small bowl, stir together the condensed milk, coconut oil, and salt, mixing well. Take a big spoonful of the whipped cream and add it to the condensed milk mixture. Using a rubber spatula, give a few good stirs to lighten the condensed milk mixture. It should be noticeably easier to stir. Gently fold all the lightened condensed milk mixture into the whipped cream, taking care not to knock too much air out of the whipped cream.
Prepare Ice Cream CakeRemove the pound cake from the aluminum tin. Line the tin with plastic wrap, leaving a 2-inch overhang on the long sides. Using a serrated knife, slice the pound cake horizontally into three (evenish) layers. Place the bottom slice of the pound cake into the lined loaf tin. Spoon half of the no-churn ice cream over the bottom layer of the pound cake. Add the middle layer of the pound cake, followed by the remainder of the no-churn ice cream. Top with the final layer of cake and gently press down on the top. Cover the top of the cake with the plastic wrap overhang, then place the assembled cake in the freezer until firm, at least 4 hours or up to 2 weeks.
Whipped CreamJust before serving, prepare the whipped cream. In a medium bowl, combine the cream and sugar (if using) and whisk together by hand or with an electric mixer on medium speed until supersoft peaks form, 4 to 5 minutes (potentially longer if you are whisking by hand). Remove the cake from the freezer about 10 minutes before you plan to serve. Fold back the plastic wrap from the top, then use the overhang to lift the cake from the tin. Cut into eight to 10 slices and serve immediately with dollops of the whipped cream.