1. Prepare the strawberries: Combine the chopped strawberries with the sugar and let them sit for 10–15 minutes. Lightly mash them to release their juices.
2. Whip the cream: Beat the heavy whipping cream until soft, fluffy peaks form.
3. Combine: Gently fold the sweetened condensed milk, vanilla extract, and prepared strawberries into the whipped cream until evenly combined.
4. Freeze: Transfer the mixture to a freezer-safe container and cover tightly. Freeze for 6–8 hours, or until firm.
5. Serve: Let the ice cream sit at room temperature for about 5 minutes before scooping. Top with fresh strawberries if desired.
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