Instructions

1. Remove the tops and then finely chop your strawberries. Place them in a medium saucepan and add the sugar. Pop on the stove on a low heat and stir with a wooden spoon for about 5 minutes or until the strawberries are nice and juicy.
2. Set the strawberries aside to cool slightly. Then, chop the cream cheese into small pieces and crumble the biscuits/cookie into bite-sized pieces. Next, add your cream to a large bowl and whip until stiff peaks form.
3. Then in a large mixing bowl, add the condensed milk and vanilla. Strain the strawberries and set aside the juice. Add the strawberries to the condensed milk mixture, followed by the cream cheese and cookie crumbs.
4. Finally, gently fold in the whipped cream. Then add in 2 tablespoons of the reserved strawberry juice. Spoon the ice cream mixture into a airtight container and place in the freezer for at least 6 hours, or even better, overnight.