Instructions: Line a 9x5x3" loaf pan with aluminum foil. Wash, hull and pat strawberries dry. Puree in the container of an electric blender or food processor.

Combine strawberry puree with condensed milk in a large bowl. Fold in whipped cream. Pour into foil-lined pan. Cover with aluminum foil and freeze for 6 hours or until firm. To serve: Either peel off foil and slice ice cream with a large sharp knife or scoop from pan and serve in sundae dishes.

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