Add skimmed milk powder and vanilla bean paste to the cream.
Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all with the food processor so check often). When you run a spoon through it, and it holds it's shape without falling back into the gap, it's ready to use.
Fold the whipped cream into the condensed milk.
Pour the mixture into a plastic container and freeze for at least 5 hours.
Remove from the freezer 15 -20 minutes before serving.