Roasted Strawberry and Oreo Ice Cream

Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper and spread chopped strawberries on it. Roast strawberries for 15–20 minutes. Let cool.

Line a 9×5 inch loaf pan (or other freezer safe container of similar size) with parchment paper. In a small bowl, whisk together sweetened condensed milk and vanilla. In the bowl of a stand mixer, or with an electric mixer, whip heavy cream with plain Greek yogurt until stiff peaks form. Drizzle in condensed milk mixture with the mixer running on low. Continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.

Fold roasted strawberries (including the juices they’ve released) and chopped Oreo cookies into the cream mixture, and spread in the prepared pan. Cover and freeze for at least 6 hours. t does freeze quite solid, so let it sit at room temperature for 5–10 minutes before scooping.