In a large mixing bowl, add the chilled double cream and beat with the help of an electrical beater or stand mixer until the mixture turns creamy and thick.
Next, add the condensed milk and whisk until is creamy and well combined. Add the yellow food colour (optional) and combine well.
After that add half of the praline chips mixture and mix well.
Then pour the mixture into a loaf tin, add praline chips on top and cover the tin tightly with kitchen foil. Place in the freezer for at least 6 to 8 hours or overnight.
Before serving the ice cream, place the ice cream box outside for few minutes to soften.