Pre heat your oven to 320°F (160°C).
Hull the strawberries and cut to halves.
Toss the sugar through the chopped strawberries and spread out onto a baking tray.
Bake for about 45 mins to an hour, checking half way through, until the strawberries are just starting to caramelize around the edges.
Scrap the strawberries off into a food processor and blitz until smooth.
Strain the strawberry pulp.
Mix the strawberry pulp, sweetened condensed milk and vodka if using into a bowl.
In a separate bowl whip the cream until soft peaks form.
Carefully fold the cream into the strawberry mix, taking care not to knock out all the air.
Transfer to a container and freeze for about four hours, our until firm.
To serve remove from the freezer, scoop and enjoy! Fabulous on its own, with some of my strawberry compote or in strawberry sundae. Delicious!