Chill your tools: Place a large mixing bowl and whisk or beaters in the fridge or freezer for 10–15 minutes. Cold tools help the cream whip faster.

Whip the cream: Pour the heavy cream into the chilled bowl. Beat on medium-high until soft peaks form. You’re aiming for fluffy, not stiff and grainy.

Mix the base: In a separate bowl, whisk together the sweetened condensed milk, vanilla, lemon zest, and salt until smooth.

Fold, don’t stir: Add one-third of the whipped cream to the condensed milk mixture and gently fold to lighten it. Fold in the remaining cream in two additions until no streaks remain.

Add mix-ins: If using, gently fold in chocolate chips, cookie pieces, or fruit. For swirls, layer half the mixture in a loaf pan, spoon over half the jam or caramel, swirl lightly with a knife, then repeat.

Freeze: Transfer to a 9x5-inch loaf pan or freezer-safe container. Smooth the top, cover tightly with plastic wrap and a lid or foil.

Set: Freeze for at least 6 hours, preferably overnight, until firm enough to scoop.

Serve: Let sit at room temperature for 3–5 minutes before scooping for the best texture.