Add 200 g sweetened condensed milk and 100 g pistachio spread to a mixing bowl. Whisk until completely smooth and evenly green.

Pour 250 ml whipping cream into a separate cold mixing bowl. Beat on high speed until fluffy and medium-to-stiff peaks form.

Add the pistachio-condensed milk mixture to the whipped cream. Gently whisk or fold until no white streaks remain.

Spread one-third of the pistachio ice cream mixture into the loaf pan. Drizzle over about 10 ml caramel sauce and sprinkle with about 15 g pistachios.

Repeat the layering twice with the remaining ice cream mixture, caramel sauce, and pistachios. Lightly swirl the top with the spatula without fully mixing.

Cover the loaf pan tightly to prevent freezer odors. Freeze for 12 hours until firm enough to scoop.

Let the ice cream stand at room temperature for 5 minutes if very hard. Scoop into serving bowls and serve immediately.