Scoop the thick cream from the chilled cans into a large bowl (discard watery liquid). Beat with an electric mixer on high until stiff peaks form, about 2 minutes.

Drizzle in maple syrup, vanilla, and salt. Beat for 30 seconds to combine. Taste and adjust sweetness if needed.

Transfer to a loaf pan, press parchment on top, wrap, and freeze for at least 6 hours until solid.

Let sit at room temperature for 5–10 minutes, then scoop and serve.