Pour the heavy whipping cream into a mixing bowl. It's very important that it is very cold so it whips easily. Using a stand or hand mixer, whip the cream until fluffy and stiff peaks form, about 4 minutes.
In a separate bowl, combine the sweetened condensed milk with the bourbon and vanilla.
Fold the mixture into the whipped cream a little at a time.
Once combined, fold in the brittle pieces.
Pour it all into a 9x5 bread pan and cover with plastic wrap.
Place in the freezer for at least 6 hours to set.