Steps

1. Remove the stems from 8-10 strawberries and lightly mash them. (Tip: Mash coarsely if you want to keep some fruit texture, or finely if you prefer a smoother consistency.)
   🕒 01:03
2. Add 6 tbsp- of beet sugar to the mashed strawberries and mix. (Tip: Beet sugar dissolves easily and is great for sweets, baked goods, and ice cream.)
   🕒 01:38
3. Pour 1 cup (200ml) of heavy cream into a bowl and whip.
   🕒 02:13
4. Add beet sugar to the whipping cream and continue to whip. (Tip: Cold ingredients taste less sweet, so it's recommended to add a little more sugar. Sugar also stabilizes the foam, helping it hold its shape. If you want to whip faster, chill the bowl in an ice bath.)
   🕒 02:24
5. Add 100g of yogurt to the whipped cream and mix. (Tip: Adding yogurt will make the cream refreshing.)
   🕒 03:46
6. Add half of the strawberry sauce made in step 2 and mix. (Tip: Mix gently to create random marble patterns.)
   🕒 04:07
7. Line a 12x18cm pan with parchment paper.
   🕒 04:39
8. Pour the cream mixture from step 6 into the pan.
   🕒 04:51
9. Add the remaining strawberry sauce to the pan and lightly mix to create marble patterns. (Tip: Mix roughly to enjoy the color contrast.)
   🕒 05:18
10. Crush about 4 of your favorite cookies.
    🕒 05:38
11. Add the crushed cookies to the pan and mix in.
    🕒 06:02
12. Place the pan in the freezer and chill until firmly set.
    🕒 06:10
13. Remove the frozen ice cream from the pan. (Tip: If the edges are too hard, gently loosen them with a knife to make removal easier.)
    🕒 06:51
14. Cut into your desired portion sizes.
    🕒 07:20
15. Plate the ice cream and garnish with strawberries for garnish (as needed) if desired.
    🕒 07:41