Ingredients:

1 1/2 cup heavy whipping cream (350 ml)

3/4 cup plus 1 TBSP sweetened condensed milk (200 ml)

16 Oz sliced strawberries (fresh or frozen)

1/4 cup sugar

1 pack of elephant ears (aka butterfly) cookies

Mini chocolate chips for decorating 

Directions:

Place strawberries and sugar in a small pan.

Bring to a slow boil, stirring constantly.

When most of the water has evaporated, remove from flame.

Using a food processor, blend strawberries until smooth.

Set aside to cool.

Meanwhile, line a 9” springform pan with plastic wrap (sides and bottom).

Arrange some of the cookies along the sides of the pan, making sure to leave no bare spots.

Crumble a few cookies and place evenly on the bottom of pan to make a “crust”.

Set aside.

In a large bowl, whip cream until stiff.

Add condensed milk and stir by hand with a spatula until fully incorporated.

Add cooled strawberry mix and continue blending with spatula.

Gently pour mixture into the prepared pan.

Level top out smoothly.

Sprinkle mini chocolate chips over top.

Cover with plastic film and place in freezer.

Allow to set for at least 3 hours or overnight.

Slice and enjoy! 

Makes 8 servings 

TIPS:

If using frozen berries, you can safely leave them in the fridge to thaw out prior to making ice cream to make cooking them down even easier.

I used elephant ears but you can use any cookie you like with this recipe.

A standard can of evaporated milk is 14 Oz. You will use 2/3 of the can for this recipe.

You can substitute any other berry or a mixture of berries (in the same amount) for a different flavor.