Combine the strawberries and granulated sugar in a saucepan.

Cook the strawberry mixture over medium heat for about 10 to 15 minutes, stirring often, until the berries break down into a thick preserve.

Transfer the strawberry preserve to a bowl and cool it completely before using.

Pour 250 ml whipping cream into a chilled mixing bowl.

Whip the cream with the electric hand mixer until it reaches almost stiff peaks.

Add 200 g sweetened condensed milk to the whipped cream.

Gently fold the condensed milk into the whipped cream until the ice cream base is smooth and airy.

Transfer half of the ice cream base to a second mixing bowl to keep it white.

Fold about 3 tablespoons of strawberry preserve into the remaining ice cream base to make a light pink base.

Spoon alternating dollops of the white base and light pink base into the loaf tin.

Add ribbons of the remaining strawberry preserve between the ice cream layers.

Drag a butter knife through the layers a few times to create a visible swirl without fully mixing the colors.

Cover the loaf tin and freeze the ice cream overnight, or for at least 8 hours, until firm.

Scoop the frozen strawberry swirl ice cream and serve immediately.