In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, vanilla and sugar on medium-high speed until stiff peaks form. Set the whipped cream aside. (See Kelly’s Note.)
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sweetened condensed milk until smooth. Beat in the lemonade concentrate, lemon juice and lemon zest until combined then fold in the prepared whipped cream.
Pour the mixture into the pie crust, cover the pie with plastic wrap, and freeze it for a minimum of 6 hours or until it is firm.
When ready to serve, remove the pie from the freezer and cut it into slices.