Add the heavy whipping cream to the bowl of a stand mixer. Whip using the whisk attachment until thickened and stiff peaks just begin to form.
Slowly pour in the sweetened condensed milk while continuing to mix. Turn the mixer to high and whip until thick and cream and large peaks form.
Add the pink lemonade mix and fold in until well combined.
Pour the mixture into a large loaf pan and spread evenly.
Freeze for 6 to 8 hours. Before serving, allow the ice cream to sit at room temperature for five to 10 minutes to soften enough to scoop.