In a large bowl, using a mixer fitted with a whip attachment, whip your heavy cream until it reaches a stiff peak.
Add your sweetened condensed milk to the whipped cream. Gently fold the condensed milk into the cream to incorporate. Take care not to over mix, which may cause your cream to deflate.
Transfer the ice cream mix to an airtight, freezer-safe container. Smooth the top top. Cover with a lid and freeze for 4 to 6 hours, or overnight, before serving.