Place an 8”x8” brownie pan in the fridge to chill.

Chop strawberries until they are the size of frozen peas. Place in a bowl.

Whisk in sweetened condensed milk and salt. Set aside.

Whisk the heavy cream in a clean bowl until it holds stiff peaks.

Mix about a third of the whipped cream into the strawberry mixture to lighten it, then carefully fold the rest of the cream in using a spatula.

Spread half of the mixture into the chilled brownie pan and drizzle half the strawberry jam over the top, using a spoon to swirl it in gently.

Spread the rest of the ice cream mixture into the brownie pan, and finish swirling in the rest of the jam.

Freeze covered for 3-5 hours, until it is creamy and scoopable.

Preheat oven to 350 degrees F. Position an oven rack in the middle.

In a bowl, mix flour, baking powder, baking soda, and salt and whisk well to combine. Set aside

Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed until light and fluffy.

Scrape down the sides of the bowl with a spatula and add the egg on low speed, blending till combined. Add vanilla extract.

Scrape the sides of the bowl again, then add the oats and mix till very evenly combined.

Portion into balls about 2 tablespoons in volume and place on a sheet tray lined with baking paper, about 3 inches apart because the cookies will spread.

Bake one tray at a time for 12-15 minutes each, rotating halfway, till evenly golden brown all around the cookie. Let cool on the tray, then continue baking the rest.