Using either a stand mixer fitted with a wire whip attachment or a handheld mixer on high speed, beat the cold heavy cream for 1½ to 2 minutes to the soft peak stage.
Lower the mixer speed to medium-low and slowly drizzle in the sweetened condensed milk.
Increase the mixer speed back to high and continue mixing for another 1½ to 2 minutes to the stiff peak stage.
Divide the cream mixture into two small mixing bowls. Sprinkle one bowl with the blue raspberry lemonade packets, and sprinkle the strawberry packet over the second bowl. Mix well to combine completely.
Spread half of the strawberry cream in the bottom of a freezer-safe container (you can use an 8x8 baking dish, a 9x5 loaf pan or a 4 quart freezer safe container with a lid). Spread half of the blue raspberry cream over the strawberry layer. Repeat the steps. You can use a knife to swirl the layers, but it is not a necessity. The colors will appear more distinct when scooped.
Tear a piece of plastic wrap to fit over the top of the container. Place the lid of the container over the plastic wrap (if you are using an 8x8 or 9x5 loaf pan, wrap with the plastic wrap and then a layer of aluminum foil over the plastic wrap. Freeze for 8 hours. Allow the ice cream to sit at room temperature for 5 minutes before scooping.
Notes
If you are using a stand mixer with a metal bowl, you can place the bowl and wire whip attachment in the freezer for 30 minutes to 1 hour before making the ice cream.
Chilling your condensed milk, heavy whipping cream, and loaf tin in the fridge before you start will make everything freeze more easily.
You can add a second blue raspberry Kool-Aid packet if you want a darker blue color.
You can add colorful sprinkles in between the flavor layers to make this delicious summer treat extra fun.