Easy Strawberry Shortcake Ice Cream
2 cups heavy cream
1 (14-ounce) can of sweetened condensed milk
1 tablespoon vanilla extract
1 cup fresh strawberries, finely chopped
1/2 cup crumbled shortcake or cookies (Golden Oreos)
In a chilled metal bowl, whip the heavy cream and vanilla extract until firm peaks form. Be careful not to overwork.
Gently fold in the sweetened condensed milk until well combined.
Pour the ice cream batter into a loaf pan or ice cream mold. Cover with cling film, pressing it gently to the surface of the ice cream to prevent freezer burn.