In a large mixing bowl, beat 2 cups of heavy whipping cream on medium-high speed until stiff peaks form, about 3-5 minutes.

Fold in 1 can of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt into the whipped cream.

Divide the mixture into three bowls. Mix 1/3 cup of cocoa powder into one bowl for the chocolate layer, and 1/2 cup of strawberry purée into another for the strawberry layer.

Line a 9x5-inch loaf pan with parchment paper, leaving an overhang.

Layer the mixtures in the loaf pan, starting with the chocolate layer, then vanilla, and finally strawberry.

Cover the loaf pan tightly with plastic wrap and freeze for at least 5 hours, preferably overnight.

Invert the pan onto a serving plate and gently remove the parchment paper.

Slice the ice cream into thick pieces and serve immediately.