In a large chilled bowl, whip the heavy cream with a hand mixer on high speed until stiff peaks form, about 3 to 4 minutes.
In a separate bowl, beat the softened cream cheese, powdered erythritol, vanilla extract, vanilla bean paste, and sea salt until completely smooth and fluffy.
Take a big scoop of the whipped cream and fold it into the cream cheese mixture to lighten it. Then gently fold the lightened cream cheese mixture back into the remaining whipped cream until fully combined.
Pour the mixture into a freezer-safe loaf pan or container. Smooth the top with a spatula.
Press a piece of parchment paper directly against the surface to prevent ice crystals, then cover tightly with a lid or foil.
Freeze for at least 6 hours or overnight. Let sit at room temperature for 5 to 10 minutes before scooping and serving.
