• Preheat oven to 375 F. Lay sliced strawberries in a loaf pan and sprinkle with sugar. Roast for 20 minutes or until strawberries are soft and a syrup has formed. Drain off a little less than half cup of syrup, leaving a small coating on the strawberries. Mash the strawberries.
• In the bowl of a stand mixer, whip the cream until stiff peaks just start to form. Beat in the vanilla, then fold in the condensed milk. The best way to add the condensed milk is to set the mixing bowl on a scale, set tare to "0" and pour in 7 oz/210 grams. Next, fold in the mashed strawberries and about 1 ½ tablespoons of the reserved syrup.
• Pour into the loaf pan and freeze for at least 6 hours.

Chocolate Ice Cream

• In your stand mixer bowl, beat 1 cup of heavy whipping cream.
• Mix the cocoa powder and remaining half can of condensed milk together in a separate bowl (or in the condensed milk can), then fold in with the whipping cream.
• Scrape the no churn chocolate ice cream into a loaf pan, then cover and freeze for 6 hours or until firm.

Pop Tarts Ice Cream Sandwiches

• This is just a fun way of serving no-churn ice cream and a good excuse to try some different flavors of Pop Tarts.
• You're smart enough to know how to make an ice cream sandwich with Pop Tarts, but if you are thinking about making a big batch and want to lay them flat in a pan, they measure about 3x4 inches. Depending on how the sides of the pan slope, you should be able to fit 8 Pop Tarts, sprinkle-side-down, across the bottom of a plastic wrap lined 9x13 inch pan.
• Spread ice cream across the bed of Pop Tarts, then top with more Pop Tarts, sprinkle side up! Wrap tightly and freeze overnight until frozen solid.
• Lift from pan and trim to make 8 giant sandwiches. Put them in the freezer to keep them solid, then working a couple at a time out of the freezer, carve each large sandwich into 4 so that you'll have 32 little sandwiches.