To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.

Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.

To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.

In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined. Add remaining whipped cream and whisk until combined.

Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.

Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.