Chill a large mixing bowl and the whisk attachment of your electric mixer in the freezer for 10-15 minutes. This helps the cream whip faster and achieve better volume.

Pour the cold heavy whipping cream into the chilled bowl. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. This should take about 3-5 minutes. Be careful not to over-whip, or it will turn grainy.

In a separate medium bowl, combine the sweetened condensed milk, vanilla bean paste (or scraped vanilla bean/vanilla extract), and salt. Stir well until thoroughly combined.

Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture using a rubber spatula. This lightens the condensed milk base.

Add the remaining whipped cream and continue to gently fold until no streaks of white cream remain, and the mixture is uniformly combined. Be careful not to deflate the whipped cream.

Pour the ice cream mixture into a 9x5 inch loaf pan or another freezer-safe container. Smooth the top with the spatula.

Cover the surface of the ice cream directly with plastic wrap or parchment paper to prevent ice crystals from forming. Then, cover the pan tightly with aluminum foil or a lid. Freeze for at least 6-8 hours, or preferably overnight, until firm.

Scoop and serve your delicious No Churn Vanilla Bean Ice Cream!