Place a large mixing bowl and an 8x4 loaf pan into the freezer for 30 minutes prior to making this recipe.
In a small, microwave-safe bowl, heat ¼ cup of heavy whipping cream for 45 seconds on high heat.
Carefully add both cheese packets to the warm heavy cream and mix until smooth. This will be a thick cheese mixture. Set aside.
In a large bowl combine the sweetened condensed milk, vanilla extract, salt, and the reserved cheese mixture. Stir until completely smooth and combined. Set aside.
Remove the large bowl from the freezer and add the remaining 2 cups of chilled heavy whipping cream. Using an electric mixer, on high speed, beat the heavy cream until stiff peaks form. This can take about 5 minutes. Be very careful not to overbeat your heavy cream.
One cup at a time, add your whipped cream to the cheese and condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain.
Pour the ice cream mixture into your cold loaf pan. Spread evenly with a rubber spatula. Cover with a piece of foil or plastic wrap and place into the freezer to set up for 5 hours, up to overnight.