Beat the cold heavy cream on medium-high speed until it holds firm peaks, about 3 to 4 minutes.

In a separate bowl, whisk the condensed milk, ube extract, ube halaya, vanilla, and salt into a smooth purple mixture.

Fold a third of the whipped cream into the ube mixture, then fold that back into the remaining whipped cream until evenly purple with only a few faint streaks.

Transfer the ube cream to a 9×5 inch loaf pan, smooth the top, and press plastic wrap directly onto the surface. Freeze at least 6 hours or overnight.

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