Using a stand mixer, or in a large bowl with a hand mixer, beat heavy whipping cream on high for about 5 to 7 minutes or until the cream thickens and makes soft peaks.

Pour in sweetened condensed milk and vanilla. Beat for another minute or so.

Fold in strawberries until evenly distributed through cream mixture.

Spoon the ice cream into a loaf pan.

Cover with plastic wrap and place in the freezer for 6 hours or overnight.