in the bowl of a stand mixer fitted with a whisk attachment, pour in 2 cups of heavy cream

whisk until stiff peaks form (about 5 minutes), watch to make sure you don't over whip

gently fold in the sweetened condensed milk, the salt, the pumpkin pie mix, and fold until it's totally combined without deflating the cream

if adding any mix-ins, add in now by gently folding in

transfer to a freezer safe container (like this loaf pan or these cute ice cream containers)

let freeze at least 4 hours and then enjoy!