Combine strawberries and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat.
Lower the heat and simmer until the liquid reduces a little, about 15 minutes.
Strain the sauce through a fine mesh strainer. Discard the strawberries.
Let the sauce cool down at room temperature. (This makes about 1 cup sauce.)
For the No-Churn Ice Cream:
Place a 9”x5” loaf pan in the freezer to chill.
Combine the sweetened condensed milk with the vanilla extract in a large bowl.
In a separate large bowl, whip the heavy cream with an electric mixer at medium speed, until stiff peaks form.
Gently fold the whipped cream into the sweetened condensed milk. Fold in the shortbread cookie chunks and diced strawberries.
Pour half of the ice cream mixture into the chilled loaf pan.
Drizzle 2 tablespoons of the strawberry sauce on top. Use a butter knife to swirl the sauce around in the ice cream. Do not fully combine the sauce into the ice cream. Try to aim for streaks.
Add the remaining ice cream mixture to the pan. Drizzle another 2 tablespoons of strawberry sauce on top and swirl it through the ice cream with a butter knife again. (Reserve the rest of the strawberry sauce in the refrigerator until serving.)
Cover the pan with a piece of waxed paper and freeze for at least 6 hours, or until solid.
Bring the ice cream out to thaw for about 5 minutes.
Scoop the ice cream into dessert bowls.
Top with whipped cream, crumbled shortbread cookies, strawberry slices and strawberry sauce.