First, make the rose ice cream. Combine rose wine and half of each of the milk, heavy cream, and sugar until the sugar has completely dissolved. To get a pink hue, add a few drops of red food coloring, and mix to form a consistent color. Cover with plastic wrap (make sure the wrap touches the cream to prevent a skin from forming) and chill in the refrigerator for 1 hour. Then, churn the cream in an electric ice cream maker according to its instructions (about 20-25 minutes.) Transfer churned cream to a container and freeze overnight. Meanwhile, refreeze the ice cream churning bowl.
Next, make the lychee ice cream. Combine the other half of each of the milk, heavy cream, vanilla extract, and sugar until the sugar has completely dissolved. Using a blender, puree the lychee with 1 cup of the lychee syrup until smooth. Strain through a sieve and incorporate into cream mixture. Cover with plastic wrap and chill in the refrigerator for 1 hour. Then, churn the cream in an electric ice cream maker according to its instructions. Transfer churned cream to a container and freeze for at least 2 hours.
Fill a 3-inch cookie cutter with rose ice cream. Lift the cookie cutter and repeat to form discs of rose ice cream. Freeze for 1 hour on a plate lined with parchment paper to let harden; then, use a teaspoon to hollow the center of each disk. Fill the holes with lychee ice cream and freeze for another hour to harden. Fill the holes with lychee ice cream and freeze for another hour to harden. Meanwhile, crumble oreo cookies in a large Ziploc bag or a food processor. When the ice cream discs have hardened, fill the bottom of the cookie cutter with an even layer of oreo crumble. Then, add an ice cream dish to the cookie cutter. Cover the top with more oreo crumble. Remove the cookie cutter and cover sides with Oreo crumble and transfer to a plate lined with parchment paper to freeze. Repeat this process to coat all ice cream discs with Oreo crumbles. Freeze for 1 hour to harden.
Lastly, make the raspberry coulis. In a saucepan, combine 1/4 cup of water with 1/4 cup of sugar and the raspberries. Cook over medium heat until the sugar has dissolved. Transfer to a blender and puree until it is free of lumps. Strain through a sieve and return to the saucepan; cook for an additional 15 minutes to reduce. Stir constantly to make sure that the coulis doesn’t burn. Then, transfer to a bowl and chill in the refrigerator for 1 hour.
To assemble the dish, brush a thick horizontal line of raspberry coulis over a large, white plate toward one side. Cut the oreo coated ice cream disc in half. Place one half onto the plate touching the coulis on one side near the edge of the plate. Then, place the other half slanted, resting on the first half of the ice cream disc. Cut a strawberry in half and place one half to cover the gap between the two halves of the ice cream disc. Arrange edible flower petals around the plate, and place a macaron sideways toward the side of the coulis. Sprinkle crumbled freeze-dried strawberries around the plate.