In a large chilled bowl, combine cold heavy cream, sweetened condensed milk, salt, vanilla, and optional light corn syrup. Whip to firm or stiff peaks.
Gently fold in creamed corn.
Transfer to a freezer safe container, preferably a 9x5-inch loaf pan. Cover well with plastic wrap. Place in the freezer for at least 4 hours up to overnight.
Remove from freezer and let sit at room temperature for 5 minutes before scooping and serving.