Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream then stir in vanilla extract.
Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
Now that you have your ice cream base evenly divide it into 3 separate bowls. Add the strawberry puree to one bowl and fold until evenly combined. To the next blow add in your melted chocolate fold until evenly combined.
To create the classic tri-color neapolitan look fill up the container of your choice by scooping a little of each flavor at a time, alternating between chocolate, vanilla and strawberry until you've used all of each flavor.
Freeze your ice cream for at least 6 hours or overnight before scooping and serving.