In a large mixing bowl, pour in the cold heavy cream. Whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes.

In a separate bowl, combine sweetened condensed milk and vanilla extract, stirring until smooth, about 1-2 minutes.

Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.

Divide the mixture into three bowls and add gel food coloring to each, stirring gently until vibrant.

Layer the colored mixtures in a loaf pan, alternating colors and swirling with a knife for a marbled effect.

Sprinkle edible glitter or colorful sprinkles on top and place the loaf pan in the freezer for at least 6 hours.

Once set, serve your Mermaid Ice Cream delightfully after thawing slightly for easy scooping.