Follow these simple steps to make your No-Churn Strawberry Ice Cream:

1. Prepare Strawberries: In a medium bowl, combine the chopped strawberries and lemon juice. Allow them to sit for about 10 minutes to macerate, bringing out their natural juices.

2. Blend Strawberries: Using a blender or food processor, puree the macerated strawberries until you reach your desired consistency. You can leave some small chunks for added texture if you prefer.

3. Whip Cream: In a separate, large bowl, whip the heavy cream using an electric mixer until soft peaks form. This should take about 3-5 minutes.

4. Combine Mixtures: Gently fold the sweetened condensed milk, vanilla extract, and a pinch of salt into the whipped cream until well incorporated.

5. Add Strawberry Puree: Next, add the strawberry puree to the creamy mixture. Carefully fold it in until no white streaks remain, ensuring an even distribution of flavor.

6. Transfer to Container: Pour the mixture into a 9×5-inch loaf pan or any container that fits in your freezer.

7. Cover and Chill: Smooth the top with a spatula and cover the container tightly with plastic wrap or a lid.

8. Freeze: Place the ice cream in the freezer and allow it to set for at least 4-6 hours, or until fully frozen.

9. Serve: Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

These straightforward steps will guide you in creating a delightful No-Churn Strawberry Ice Cream that is sure to please everyone!