Place your strawberries into either a food processor or blender, and purée them. Occasionally stop the blender and CAREFULLY scrape the sides to make sure the purée is completely smooth (unless you like strawberry ice cream, in which case, don't purée it completely).

Set aside about 1/3 of the strawberry purée for later.

Mix the other 2/3s of the strawberry purée with the sweetened condensed milk, until it is completely combined.

Pour the heavy cream into a bowl and whip it on a high speed until it forms stiff peaks.

Fold the whipped cream into the strawberry mixture. Keep folding until it is completely combined, or else it will not freeze evenly.

Pour it evenly into two small loaf pans (~4x7").

Pour the rest of the strawberry purée on top of the ice cream, and swirl it in using a spoon or spatula.

Cover the loaf pans with plastic wrap, and freeze at least 12 hours, or overnight. It does melt rather quickly, so keep it in the freezer until immediately before serving. Enjoy!