Wash and hull 500 grams of fresh strawberries. Cut them into small pieces and blend them in a mixer until smooth. Set aside.
In a large bowl, mix 400 grams of sweetened condensed milk and 500 ml of heavy cream until well combined.
Gently fold the strawberry puree into the cream mixture until fully incorporated.
Pour the mixture into a freezer-safe container and cover it with a lid or plastic wrap.
Freeze the ice cream for at least 6-8 hours or overnight for the best results.
Once the ice cream is set, scoop it out and serve immediately.