Cut the vanilla bean in half lengthwise and carefully scrape out the seeds with a sharp knife. Set aside.

In a large mixing bowl, beat the heavy cream at high speed until stiff peaks form. Add the keto condensed milk and vanilla bean seeds and stir to combine.

Pour mixture into a bread pan or freezer-safe container. Cover and freeze for 4 hours or overnight.

To serve, remove from freezer and let soften for a few minutes before transferring to individual serving bowls. Enjoy!