1. Blend the strawberries with a tablespoon of sugar until pureed. For a smoother consistency, strain the puree to remove seeds if desired.
2. Add vanilla extract to the strawberry puree for enhanced flavor. Consider roasting the strawberries beforehand for a deeper taste and to reduce excess water.
3. In a chilled bowl, whip the heavy cream until stiff peaks form to achieve a creamy texture.
4. Gently fold the sweetened condensed milk into the whipped cream, making sure not to deflate the mixture. This will serve as the ice cream base.
5. Crush your chosen cookies (shortbread, graham crackers, or vanilla wafers) into fine crumbs, using a Ziploc bag and rolling pin for ease.
6. Mix the cookie crumbs with melted butter to create a moldable base. Press this mixture firmly into a lined baking dish as the shortcake layer.
7. Pour half of the ice cream mixture over the prepared cookie layer, spreading it evenly.
8. Add the strawberry puree on top of the ice cream layer, and gently swirl it with a knife to create a marbled effect.
9. Pour the remaining ice cream mixture over the strawberry layer, smoothing it out for an even surface.
10. Cover the baking dish with plastic wrap and freeze for at least 4-6 hours, or until fully set.
11. Once frozen, lift the ice cream out of the dish using the liner, and cut it into bars.
12. Optional: Dip each bar into melted white chocolate for an added texture and professional finish.
13. Serve immediately or store the bars in an airtight container in the freezer for later enjoyment.