Mix the strawberries and sugar together. Set aside for 30 minutes to macerate. The more finely diced the strawberries, the more surface area for the sugar to do its work of drawing out the water.
Whip the heavy whipping cream for 3 minutes or just until stiff peaks form.
In a separate bowl whisk together the kefir, sweetened condensed milk, vanilla extract, salt and zest.
Fold the sweetened kefir mixture into the whipped heavy cream.
Fold in the macerated strawberries and gently scoop the mixture into a 9x5 bread pan. Cover tightly with foil or saran wrap.
Freeze for 6hours or until frozen.
Enjoy!
Notes
To help the heavy cream whip up even faster, use a metal bowl and freeze it before whipping the heavy cream.
If you prefer your strawberries not so chunky, blend them up in a blender before adding them to the liquid ice cream.
Slowly scoop the ice cream liquid into the bread pan. Pouring too fast may cause the strawberries to sink to the bottom.
Since freezers range in temperature, you may need more or less time for the ice cream to completely freeze.