Puree the strawberries in a blender until smooth, about 30 seconds. You’ll have about 1 ½ cups of puree.

In a large bowl, beat the cold heavy cream on medium-high speed until stiff peaks form, 2 to 3 minutes.

Stir the sweetened condensed milk, vanilla, salt, and strawberry puree together. Fold in the whipped cream in two additions until no streaks remain.

Transfer to a loaf pan, press plastic wrap onto the surface, and freeze at least 6 hours. Let sit at room temperature for 5 minutes before scooping.