Strawberry Ice Cream with Oreo Cookies

INGREDIENTS

For the strawberry sauce

600 gr. / 21 oz. fresh strawberries, diced
4 tablespoons strawberry jam
4 tablespoons sugar

For the vanilla biscuit ice cream

500 gr./ 17.63 oz. heavy cream, cold
500 gr./ 17.63 oz. vegetable whipping cream, cold
1 14oz. (400ml) can sweetened condensed milk, cold
200 gr. Oreo cookies (original or strawberry shortcake), crushed to bite size pieces or smaller
1 tablespoon strawberry or vanilla extract
1 tablespoon red food color (optional)
5 tablespoons vodka

INSTRUCTIONS

The day or night before, place vegetable whipping cream and sweetened condensed milk in refrigerator.

To make the strawberry sauce

In a medium saucepan, combine diced strawberries, strawberry jam and sugar.  Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.

Reduce heat and simmer 10-12 min or until sauce is thickened, stirring occasionally. Remove from heat and let it cool to room temperature.

To make the strawberry ice cream

Beat vegetarian whipping cream and heavy cream, in a bowl using an electric mixer until stiff peaks form.  Add sweetened condensed milk, strawberry or vanilla extract, food color and vodka and beat until the mixture becomes thick and well combined. Add strawberry sauce and cookies and mix to combine.

Place the ice cream to a bowl with lid, cover and freeze the ice cream for at least 8 hours or overnight.