Strawberries Romanoff

Prepare the whipped cream by beating the heavy cream until stiff peaks form, then set aside in a cold bowl.

Place the slightly softened vanilla ice cream in a large mixing bowl and fold in the whipped cream gently until combined, creating a mousse-like mixture.

Add the fresh lemon juice, Cointreau, and dark rum to the ice cream and cream mixture, folding gently to incorporate the liqueurs and citrus without deflating the cream.

Divide the chilled, sugared strawberries evenly among four serving bowls or coupes.

Top each portion of strawberries with a generous dollop of the cream and liqueur mixture, distributing it evenly across the four servings.

Serve immediately while the ice cream base is still cold and the strawberries retain their chill.