Cool Britannia Copycat Ice Cream

Ingredients

2 cups heavy whipping cream, cold
14 ounces sweetened condensed milk
1 cup of strawberries, chopped
4 shortbread finger cookies (i.e. Walkers)
1 cup semi-sweet chocolate chips
Granulated sugar

Instructions

1. Melt chocolate chips in the microwave according to package directions. Dip shortbread fingers into chocolate until completely covered. Place on parchment paper lined baking sheet. Wait until chocolate is firm before moving on to next step (you may place the sheet in the fridge to quicken hardening).
2. Chop cookies into bite-sized pieces. Set aside.
3. Place chopped strawberries in a shallow bowl. Sprinkle with a little granulated sugar. Mash with a fork until it has the consistency of a chunky, liquidy jam. Set aside.
4. In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
5. In a large bowl, mix together the sweetened condensed milk and cookie pieces Fold in the whipped cream until no white streaks remain. Add the strawberries and fold in gently (only fold in a couple times for more of a swirl effect, fold in several times if you want a red-tinged ice cream).
6. Place in a covered container and freeze overnight (or at least 6 hours).