Pour sweetened condensed milk into a medium sized bowl.

In your mixer, pour cold whipping cream and vanilla - using the whisk attachment, beat until stiff peaks form. About 3 minutes. (image #!)

Take a large scoop of the whipped cream and slowly stir into the sweetened condensed milk to lighten it up. (image #3) Add remaining whipped cream stirring slowly.

Consistency will be smooth with a few bumps. Don't mix too long or you will remove the air from the mixture.

Spread almost half of the mixture into a loaf pan, top with half of the caramel syrup, (image #4) add almost all of the rest of the mixture, reserving a small about, spread over caramel, top with remaining caramel, then the remaining cream mixture. Take a butter knife and "cut" through the mixture both directions to swirl the caramel throughout. (image #5)

Cover with plastic wrap, making sure that it lays directly on top of the cream, and freeze for 24 hours. (image #6)

Scoop and enjoy! Eat within two weeks.