Place 4 cups strawberries in a baking dish lined with aluminum foil. Roast at 400F for 30-40 minutes or until soft and juicy. Stir every 15 minutes.
Take the baking dish out of the oven and allow the strawberries to cool. Once ready, puree the roasted strawberries using an immersion blender or food processor.
In a large bowl, combine 1 can condensed milk, 1 tsp vanilla extract and strawberry puree. Stir until combined.
Take a dollop of whipped cream and fold into the strawberry mixture to lighten it.
Proceed to add the rest of the whipped cream, folding gently so as not to deflate it.
Stir in chocolate chips until evenly distributed.
Transfer to a freezer-safe container. Smoothen the top and place plastic wrap directly on surface before covering with lid.
Freeze overnight. Enjoy!
Video
Notes
See post for complete step-by-step photos and lots of ice cream making tips.