Instructions

1. First, make the strawberry swirl. In a small saucepan, combine the strawberries, sugar, cornstarch, and salt. Place over medium-low heat and cook, stirring occasionally, until the strawberries break down and the mixture thickens into a jammy consistency, about 8 to 10 minutes. Use the back of a wooden spoon to gently mash the strawberries to get to a smoother consistency. Transfer to a medium bowl and set aside to cool completely.
2. Once the strawberry swirl is cool, start the ice cream. In a large bowl, combine the sweetened condensed milk, cream cheese, vanilla extract, and salt. Use a silicone spatula to stir together until smooth and no lumps of cream cheese remain. Set aside.
3. In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream just begins to hold its shape, about 1 minute.
4. Pour the sweetened condensed milk mixture into the whipped cream and mix on low speed until just combined. Add the Golden Oreos and fold to combine.
5. Get out two quart containers (any freezer-safe container works, though, like a 1-pound loaf pan or 9-inch round pan). Spoon the ice cream mixture into each quart container to fill it about one-third of the way. Dollop spoonfuls of the cooled strawberry swirl over the top. Repeat the process, layering with more ice cream and strawberry swirl until you reach the top of the containers.
6. Use a butter knife to gently swirl everything together, then cover with a lid or plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, the ice cream will keep in the freezer for up to 2 months.