Begin by blending 2 cups of strawberries in a blender until completely smooth. The 2 cups should blend down to about 8 oz. Empty the strawberries out into a different bowl.
In the same blender, pour in the heavy whipping cream. Blend it on low speed for a couple of minutes. Check it about every minute to see what consistency it is at. The texture should be almost the same as a mouse, or maybe a bit thinner. (It will thicken up to the thickness of normal ice cream while resting in the freezer.)
Then add in the sweet and condensed milk, strawberry puree, and salt and blend it again for about a minute. Pour the strawberry cream mixture into whatever container you would like. (I used a baking tin lined with parchment paper.) Let this rest in the freezer for at least 3 hours then serve and enjoy!
Serving Size 1/2 cup
Servings 0