Making Strawberry Oreo Ice Cream is as simple as following these easy steps:

1. Prepare the Strawberries: In a medium bowl, combine the hulled and sliced strawberries with half of the granulated sugar. Set aside for 10 minutes to allow the strawberries to macerate and release their juices.

2. Blend Strawberries: After the strawberries have soaked, blend them in a blender or food processor until smooth. If you prefer some chunks in your ice cream, reserve some of the sliced strawberries and fold them into the mixture afterward.

3. Mix the Cream Base: In a large mixing bowl, whisk together the heavy whipping cream, whole milk, the remaining sugar, and vanilla extract until fully combined. Add a pinch of salt to enhance the flavors.

4. Combine with Strawberry Puree: Gradually mix the strawberry puree into the cream base, stirring until evenly distributed. Ensure there are no lumps.

5. Fold in the Oreos: Gently fold the crushed Oreo cookies into the mixture, distributing them evenly without overmixing.

6. Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator for about 1–2 hours. This step enhances the flavor profile and improves the texture.

7. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

8. Freeze the Ice Cream: Transfer the ice cream mixture into an airtight container. Smooth out the top and press down to eliminate air pockets.

9. Final Freeze: Cover the container tightly and place it in the freezer. Allow it to freeze for 4–6 hours, or preferably overnight, until solid.

10. Serve and Enjoy: When you’re ready to indulge, scoop out the Strawberry Oreo Ice Cream into bowls or cones. You can garnish it with extra strawberry slices or crushed Oreos if desired.