In a large mixing bowl, use an electric mixer to whip 2 cups of heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes.

In a separate bowl, mix together one 14-ounce can of sweetened condensed milk with 1 teaspoon of vanilla extract until well combined.

Gently fold the whipped cream into the condensed milk mixture using a rubber spatula.

Split the ice cream mixture evenly into three bowls. To each bowl, add a few drops of pink, purple, and teal gel food coloring.

In a standard loaf pan, alternate dollops of each colored mixture, layering them side by side.

Sprinkle a generous amount of edible glitter or colorful sprinkles over the top of your Mermaid Ice Cream.

Cover the loaf pan with plastic wrap or a lid, and place it in the freezer for at least 6 hours, or until it is completely firm.