Place the chilled heavy whipping cream in a large mixing bowl. Using a hand or stand mixer, beat on medium-high speed until soft peaks form, about 3-4 minutes. Look for a creamy, billowy texture with visible peaks holding their shape.
2 cups heavy whipping cream
Add the vanilla extract to the sweetened condensed milk in a separate bowl and stir until combined. Then, gently fold the sweetened condensed milk mixture into the whipped cream using a rubber spatula, turning the bowl and folding until fully incorporated and smooth.
1 can sweetened condensed milk, 1 teaspoon vanilla extract
Chop the strawberries into small pieces and fold them into the creamy mixture. Repeat with the blueberries, distributing them evenly throughout the mixture. The batter should have a vibrant red and blue appearance with fruit suspended evenly.
1 cup fresh strawberries, 1 cup fresh blueberries
Pour the mixture into a freezer-safe loaf pan or container, smoothing the top with a spatula. Cover with plastic wrap or a lid to prevent ice crystals from forming on the surface.
Freeze the mixture for at least 4 hours or until completely firm. Once frozen, remove from the freezer and let sit at room temperature for 5 minutes before scooping. The ice cream should be smooth and scoopable with a vibrant berry-filled appearance.
