Place a large mixing bowl and your beaters in the freezer for 15 minutes - cold equipment helps the cream whip up faster and fluffier.
In a separate large bowl, whisk together the sweetened condensed milk, vanilla, and salt until fully combined.
Pour the cold heavy cream into the chilled bowl and whip on high speed for 3-4 minutes, until stiff peaks form.
Fold the whipped cream into the condensed milk mixture in three additions, using a gentle folding motion to keep the mixture light and airy.
Transfer to a 9x5 inch loaf pan, smooth the top, and press a piece of parchment or plastic wrap directly onto the surface.
Freeze for at least 6 hours or overnight. Let the pan sit at room temperature for 5 minutes before scooping for perfectly creamy scoops.
