In a large mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form. This should take about 3–4 minutes on medium-high speed.

In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.

Gently fold the whipped cream into the condensed milk mixture using a spatula. Stir slowly until no streaks remain and the mixture is light and fluffy.

Fold in the Christmas sprinkles, being careful not to overmix so the colors don’t bleed too much.

Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top, sprinkle a few extra sprinkles over the surface, and cover with plastic wrap or a lid.

Freeze for at least 6 hours, or overnight, until firm.

Scoop into bowls or cones and garnish with more sprinkles if desired.