Ingredients:

  • 2 cups (473ml) heavy cream (heavy whipping cream), cold
  • 14 oz (397g) sweetened condensed milk
  • 2 teaspoons (10ml) vanilla paste (or extract)
  • 1/4 teaspoon (1.25ml) salt
  • 6 Oreo cookies, roughly chopped
  • 1/2 cup (120ml) strawberry jam

Instructions:

  1. In a large bowl (or the bowl of your stand mixer), whip the heavy cream until stiff peaks form. Be careful not to overwhip!
  2. Gently fold in the condensed milk, vanilla paste, and salt into the whipped cream until just combined. Do not overmix.
  3. Pour half of the ice cream base into the loaf pan.
  4. Spoon half of the strawberry jam over the ice cream base in dollops. Sprinkle half of the chopped Oreo cookies evenly over the jam.
  5. Pour the remaining ice cream base over the strawberry jam and Oreos. Spoon the remaining jam over the top, followed by the remaining Oreos.
  6. Cover the loaf pan tightly with plastic wrap (pressing it directly onto the surface of the ice cream to prevent ice crystals). Freeze for at least 3 hours, or preferably overnight, until solid.
  7. Let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and serving.