Wash strawberries and pat them dry. Chop them into small pieces.
To make the strawberry swirl syrup, heat 1 ½ cups strawberries and sugar in small sauce pan. Stir for about 15 minutes until the strawberries are a syrupy consistency. Remove from heat; place in refrigerator to cool.
While sauce is cooling, blend ½ cup chopped strawberries with the sweetened condensed milk in a blender until a smooth consistency. Set aside.
Whip the heavy whipping cream with a hand mixer until there are soft peaks.
Add the sweetened condensed milk mixture and vanilla extract into the cream and mix in until there are soft peaks.
Remove the strawberry syrup from the refrigerator. Gently fold strawberry syrup with the cream mixture.
Pour mixture into a pan and freeze for at least 4 hours.
Once the ice cream is completely frozen, serve and enjoy!