Destalk the strawberries and but them into halves or quarters , depending on the size .

Place the sugar and cut up strawberries into a small saucepan on low to medium heat and cook for 5-10 minutes or until the strawberries are very soft . Remove from heat and let cool slightly .

Once cooled slightly , using a stick blender or fork or weapon of your choice , puree the strawberries down to make it all syrupy , set aside to cool completely whilst you prepare the rest of the ingredient

Place the cream into a clean dry bowl and using eclectic mixers , beat it till soft peaks form .

Add the vanilla to the condensed milk and stir till smooth and combined .

In two batches , gently fold the cream into the condensed milk until combined .

Now gently and slowly fold the strawberry syrup to the cream mixture till just combined . You may wish to do this in a few batches of adding it to the cream , i did .

Pour the strawberry mixture into a loaf tin or tin of your choice , cover and place in the freezer till it sets , for at least 4 hours , best overnight

Once frozen , serve cold as needed with toppings of your choice . Enjoy . :-) .