Instructions

In a medium bowl whisk together sweetened condensed milk, vanilla, lemon zest, and salt – set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.

Spoon a third of the whipped cream into the condensed milk and whisk to combine.  Add another third of the whipped cream to the condensed milk mixture and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Spoon into a 9×5-inch loaf pan or another Tupperware, cover with parchment paper, and freeze for at least 4 hours or overnight.

Keep frozen for up to 1 week.