Ingredients:

  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 tsp (10ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (480ml) heavy whipping cream, cold

Instructions:

  1. In a medium bowl, stir together the sweetened condensed milk, vanilla extract, and sea salt. Whisk until the salt is fully dissolved and the mixture looks glossy and uniform.
  2. Pour the cold heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed until stiff peaks form (the cream should stand straight up without drooping).
  3. Spoon about 1/4 of the whipped cream into the condensed milk mixture and stir vigorously to lighten the base.
  4. Gently fold the remaining whipped cream into the base using a rubber spatula in a figure-eight motion until no white streaks remain.
  5. Pour the mixture into a 9x5 inch loaf pan or airtight container. Smooth the top and press a piece of plastic wrap directly onto the surface.
  6. Freeze for at least 6 hours, or until firm to the touch.