In a bowl, add sugar to sliced strawberries. Mix together and refrigerator for at least 30 minutes. You will need the strawberries to produce juice and soften. Once strawberries are nice and syrup has formed, add 3/4th of the strawberries to a blender and puree. Pour strawberry puree over a fine mesh strain to remove larger seeds. Set aside

In a mixing bowl add heavy whipping cream and whip until stiff peaks form. Add in sweetened condensed milk and 3/4th of the strawberry puree. Whip until well combined. Gently fold in some of the reserved strawberries and crushed golden oreos

In a loaf pan, add the ice cream mixture and smooth out evenly. Top the ice cream mixture with the remaining strawberry puree and use a butter knife or offset spatula to create red swirls on top of the ice cream. Sprinkle the remaining strawberries and golden oreos on top for decoration. Set in the freezer for at least 8 hours or until fully frozen throughout, ideally overnight