Place the strawberries, raspberries, lemon juice and sugar in a saucepan. Stir over medium heat for 2-3 mins until the sugar has dissolved. Bring to the boil. Boil gently for 3 mins without stirring. Remove from the heat. Cook for 10 mins.

Pour the berry mixture into a blender or food processor and blend or process until smooth. Strain the mixture into a jug, pushing the mixture through the sieve. Discard the solids remaining in the sieve. Cover and refrigerate for 2 hours until cold.

Using a hand mixer or electric mixer, whip the cream, condensed milk and vanilla in a large, chilled bowl until thick. Spoon half into the base of a 1.5 ltr freezer safe container. Spoon over ½ the berry mixture. Repeat, using the remaining cream mixture and berry mixture. Cover and freeze 4-6 hours or overnight. Scoop into bowls or waffle cones to serve.