In a bowl, whisk together the sweetened condensed milk, vanilla and bourbon until smooth.
Use an electric mixer to whip the cream until you have soft peaks that hold their shape. Fold the whipped cream into the milk mixture until combined.
Refrigerate while you make the strawberry and chocolate ice creams.
Strawberry Ice Cream
In a bowl, whisk together the sweetened condensed milk, vanilla, bourbon and crushed freeze-dried strawberries until smooth. It will be very thick.
Use an electric mixer to whip the cream until you have soft peaks that hold their shape. Add 1/3 of the whipped cream to the milk mixture, stirring it in to loosen it up. Fold in another third of the whipped cream until combined. Add the remaining whipped cream and fold in until combined.
Refrigerate while you make the chocolate ice cream.
Chocolate Ice Cream
In a bowl, whisk together the sweetened condensed milk, vanilla, bourbon and sifted cocoa powder until smooth. It will be thick.
Use an electric mixer to whip the cream until you have soft peaks that hold their shape. Add 1/3 of the whipped cream to the milk mixture, stirring it in to loosen it up. Fold in another third of the whipped cream until combined. Add the remaining whipped cream and fold in until combined.
Assembly
Combine your three flavors of ice cream in your ice cream container/s, either side by side, layered on top of each other, or swirled.
Freeze until firm, at least 6-8 hours.
Notes
Homemade ice cream is best eaten within 2 weeks.
The bourbon is optional, however, it adds nice flavor notes, and the alcohol also helps the ice cream maintain a smooth, creamy texture.