Purée the peaches in a blender until smooth, about 30 seconds.

Whip the cream with vanilla and salt to stiff peaks, 2 to 3 minutes.

Fold the sweetened condensed milk and peach purée into the whipped cream until combined. Pour into a loaf pan, cover with plastic wrap directly on the surface, and freeze at least 6 hours.

Let sit at room temperature 5 minutes, then scoop and serve.