Begin by hulling your ripe strawberries and tossing them with ½ cup of granulated sugar. Let them sit for 15-20 minutes before blending until smooth.

In a large mixing bowl, whisk together the remaining sugar, heavy cream, half-and-half, and vanilla extract until smooth. Gently fold in the strawberry puree.

Pour the mixture into the ice cream maker and churn for 25-30 minutes until thickened.

In the last few minutes of churning, add in the crushed Oreo cookies.

Transfer the churned ice cream into a freezer-safe container and smooth the top. Freeze for at least 4 hours.

Let the ice cream sit at room temperature for about 10 minutes before serving.