Begin by washing and hulling the fresh strawberries. Chop them into bite-sized pieces and mix with granulated sugar if desired. Let sit for 10-15 minutes.

In a chilled mixing bowl, whip the heavy cream on medium-high speed until soft peaks form, about 3-5 minutes.

In another bowl, combine sweetened condensed milk, full-fat milk, and vanilla extract. Stir gently until mixed, then fold in the whipped cream.

Carefully fold in the prepared strawberries, including all the juices for enhanced flavor.

Crush the Oreo cookies into chunky pieces and fold them into the strawberry and cream mixture.

Pour the mixture into an airtight container, smoothing the top. Cover securely and freeze for at least 4-6 hours, or preferably overnight.

Scoop the ice cream into bowls or cones. Let sit at room temperature for a couple of minutes to soften if necessary.