Chill Your Equipment: Place a large mixing bowl and the beaters of a hand mixer (or the whisk attachment of a stand mixer) in the freezer for 15-20 minutes.

Whip the Cream: Pour the cold heavy cream into the chilled bowl. Whip on medium-high speed until stiff peaks form.

Combine the Base: In a separate large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until fully combined and smooth.

Fold Gently: Add about one-third of the whipped cream to the condensed milk mixture and gently fold it in. Then carefully fold in the remaining whipped cream until no white streaks remain.

Freeze: Transfer the mixture to a standard 9x5-inch loaf pan or a 2-quart airtight container. Smooth the top with your spatula.

Set and Serve: Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight, until firm.