Place the strawberries and sugar in a food processor or blender. Give it a few quick pulses until the fruit breaks down but still has small chunks. For a hands-on option, mash them with a fork until slightly crushed. Set aside when done.

In a large bowl, whip the cold heavy cream until it forms soft peaks. Pour in the vanilla and condensed milk, then beat again until the mixture becomes thick and holds stiff peaks.

Slowly fold the strawberry puree into the whipped cream. Use a spatula and mix gently to keep the base light. Blend just until the color is even, without knocking out the air.

Carefully spoon the mixture into your molds, stopping just before the top. Cover with the lid, then slide a stick into the center of each mold. Make sure they’re upright and ready to freeze.

Place the molds into the freezer and allow the ice cream bars to firm up for at least 6 hours. For best results, leave them overnight.

To make the cookie crumb coating:

Watch the instructional video above for a simple visual guide if needed. Add the cookies to a food processor and pulse until you have a coarse crumb. Take out half of the crumbs and set them aside.

To the remaining crumbs in the processor, add the freeze-dried strawberries. Blend the mixture again until the crumbs become finer and more uniform. The texture should be soft and sandy, perfect for coating the bars later.

Now, combine both batches of cookie crumbs in a bowl. Pour in the melted butter and mix it in using your fingertips until the crumbs are slightly moist and stick together when pressed. Spread this mixture out on a small baking sheet and set it aside.

When the ice cream bars are fully frozen, take them out of the freezer. Run the mold under warm water for a few seconds to loosen the bars. Once you see the edges pulling away from the mold, gently remove them.

Roll each bar in the prepared cookie crumbs, pressing lightly to ensure every surface is coated. If the bars soften a little while rolling, that’s perfectly fine. It helps the crumbs stick better.

Once coated, place the bars on a clean baking tray and return them to the freezer for 20 to 30 minutes to firm up.

When you’re ready, take them out and enjoy. Store any leftovers in an airtight container in the freezer. They’ll stay fresh for up to 4 weeks.