Coconut cream is a completely valid ingredient to make ice cream with.
I've made such recipes before - they're not at all bad, if with an unsurprisingly strong coconut taste. I'd suggest looking up 'coconut milk' recipes instead of 'coconut cream' recipes and just using coconut cream instead of coconut milk.
Here's one example of a recipe that does exactly that: https://minimalistbaker.com/vanilla-bean-coconut-ice-cream/ along with the (unsurprising) claim that
Coconut cream tends to yield creamier results due to the higher fat content.
While I've never made kulfi before, I have made (homemade) condensed coconut milk before (which was fantastic), so a more 'traditional' kulfi (I gather the starting point for this isn't far off extra-condensed condensed milk) shouldn't be a problem either.
For an easier/faster/Westernised Kulfi (essentially somewhere between frozen condensed milk and frozen custard), 'custard-style' coconut milk ice cream recipes also exist, so, as per the above recipe, simply using coconut cream instead of coconut milk is a completely valid approach.