Using either a stand mixer fitted with a wire whip attachment, or a handheld mixer on high speed, beat the cold heavy cream for 1 ½ - 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 1 ½ - 2 minutes to the stiff peaks.
Divide the cream mixture into 2 small mixing bowls. Sprinkle 1 bowl with the blue raspberry lemonade packets, and sprinkle the strawberry packet over the 2nd bowl. Mix well to completely combine.
Spread ½ 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 ½ 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.
To Store: Store any leftovers in the freezer for up to 1 months.
You can add a 2nd packet of the unsweetened blue raspberry lemonade drink mix if you want a darker blue color.
You can substitute any flavor of Kool-Aid for the blue raspberry lemonade and strawberry.
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 - 1 hour before you make the ice cream.
You can add colorful sprinkles in between the flavor layers.