Wash and hull 2 cups of fresh strawberries, chop them into small pieces, and if desired, sprinkle with 1 tablespoon of sugar. Allow them to macerate for 10-15 minutes.

Pour 1 cup of heavy cream into a mixing bowl and beat on medium-high speed until soft peaks form, about 3-5 minutes.

In a separate bowl, blend together 1 cup of sweetened condensed milk, ½ cup of full-fat milk, and 1 teaspoon of vanilla extract until smooth. Gently fold in the whipped cream.

Fold the macerated strawberries into the creamy base, ensuring even distribution without over-mixing.

Gently fold in 8 crushed Oreo cookies into the mixture.

Pour the mixture into an airtight container and freeze for 4-6 hours or overnight until firm.

Once frozen, let it sit at room temperature for about 5 minutes, then scoop into bowls or waffle cones.