Makes 1 Pint
Take your strawberries, and throw them in a blender until they are smooth. Make sure you have about 3/4 cup of strawberry puree when you are done.
Microwave the sweetened condensed milk, white chocolate, and vodka in a large bowl until chocolate is melted, about a minute. Whisk about half way through, and then whisk the strawberry puree, vanilla and salt.
In your stand mixer with a whisk, whip cream on medium-low until foamy, roughly a minute. Increase speed to high and whip until SOFT peaks form, about a minute and a half.
In your stand mixer with a whisk, whip cream on medium-low until foamy, roughly a minute. Increase speed to high and whip until SOFT peaks form, about a minute and a half.
Whisk a third of your whipped cream into the strawberry/chocolate mixture. Once incorporated, gently fold the remaining whipped cream a large spoonful at a time, until all is combined.
Cover the surface of your mixture with saran wrap, and place the lid on top of the container, and place in the freezer for 6 hours until firm, or up to 2 weeks.
