Preheat oven to 160°C/320°F (140°C fan) with shelf in the middle.

Pile strawberries on a tray. Sprinkle over sugar. Toss through, then spread strawberries out on tray.

Roast for 45 minutes, rotating tray halfway. Remove from oven, toss strawberries, then return to oven for 15 minutes.

Remove from oven, use spatula to scrape into a food processor, being sure to get all the juices and caramelized bits off the tray.

Blitz until smooth as possible, scrape into bowl then cool completely.

Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high to aerate and combine.

Place cream in another bowl and beat into stiff peaks - about 3 minutes on high.

Add a dollop of cream into the strawberry mixture. Fold through gently. Repeat until mostly mixed through.

Tip strawberry mixture into the cream bowl. Gently fold through until it's a uniform pink colour.

Pour mixture into a container, smooth top, cover, and freeze for 12+ hours.

Remove from freezer, scoop with ice cream scooper, and serve in cones or bowls!