In a large bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. Set it aside.

In a separate bowl, add in the condensed milk and vanilla extract. Mix well.

Gently fold in 1 cup of the whipped cream into the condensed milk.

Add that to the rest of the whipped cream and gently fold it in. Make sure to mix from the bottom to the top gently so it stays fluffy. Do not over mix.

Transfer the ice cream to a freezer safe air tight container or to a loaf pan with saran wrap and freeze for at least 6 hours or over night.

Scoop end enjoy!