Melt the butter in a skillet over medium heat. Add the pecans and a pinch of salt. Cook, stirring, for 3 to 4 minutes until the butter turns golden and the pecans are fragrant. Let cool completely.

Whip the heavy cream to stiff peaks using an electric mixer, about 3 to 4 minutes.

In a large bowl, stir together the sweetened condensed milk, vanilla, and ¼ tsp salt. Fold in the whipped cream gently, then fold in the cooled pecan mixture until evenly distributed.

Transfer to a loaf pan, cover with plastic wrap pressed directly on the surface, and freeze for at least 6 hours. Let soften for 5 minutes at room temperature before scooping.