Step 1

In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thickened a bit, about 5-6 minutes. Remove from heat and let cool completely.

Step 2

In a high-powered blender, add the heavy cream, sweetened condensed milk, vanilla, salt, maple syrup, and milk, blending everything together until smooth, about 2-3 minutes.

Step 3

Immediately pour the ice cream "batter" into a 9x5 loaf pan (or small metal bowl or round cake pan), followed by 3/4 of the COOLED strawberry sauce, slightly stirring everything around (best with a spatula or spoon) to create a "swirl" look. Next, add the crushed shortbread cookies and add them into the batter, stirring slightly to incorporate them in the middle. Then top the batter with the remaining 1/4 of the strawberry sauce and more crushed cookies.

Step 4

Tightly wrap the top of pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.

Step 5

To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping and adding it your fave bowl(s) or cone(s).

Step 6

Bon Appetit!