Prepare the Strawberries: Hull and slice your fresh strawberries. Place them in a medium bowl with the granulated sugar. Gently toss to coat. Let the strawberries sit for about 15-20 minutes.

Mash the Berries: Using a fork or a potato masher, mash the sugared strawberries until they reach your desired consistency.

Whip the Cream: In a large, chilled bowl, combine the cold heavy cream, vanilla extract, and a pinch of salt. Beat the cream until stiff peaks form.

Fold in Condensed Milk: Gently fold the entire can of sweetened condensed milk into the whipped cream using a spatula.

Combine Mixtures: Add the mashed strawberry mixture to the whipped cream and condensed milk base. Gently fold it in until just combined.

Transfer to Container: Pour the ice cream mixture into a freezer-safe container.

Freeze: Cover the container tightly with plastic wrap and place it in the freezer for at least 6 hours, or preferably overnight.

Serve and Enjoy: Once firm, scoop out your homemade No Churn Strawberry Ice Cream and savor every delicious spoonful!