Chill a 9x5 inch loaf pan by placing in the freezer.

Freeze the brie for about 20 minutes. Remove from the freezer and cut off the rind. Chop brie into small pieces.

In a large saucepan over medium heat, bring cream to simmer. Remove from the heat and add the brie, whisking until melted. Set aside and allow to cool completely. Pour the cream through a mesh sieve to strain out the brie. Place the cooled, strained cream in the fridge to chill.

Preheat the oven to 350 degrees F. Hull and quarter the strawberries. Toss with sugar and place on a parchment lined baking sheet. Roast for 25-30 minutes. Remove from the oven and cool completely.

In a medium bowl, combine condensed milk, vanilla and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the chilled cream until stiff peaks form.** Fold the whipped cream into the condensed milk and gently stir until completely combined.

Pour into the chilled 9x5 inch loaf pan and cover with plastic wrap and freeze until thick and creamy, like soft-serve - about 2 hours. Swirl in the cooled roasted strawberries. Cover with plastic and freeze for another 3 hours, or until solid and scoopable.