Remove the ice cream from the freezer to let it melt a little.

Line an 8x8 square pan with parchment paper.

To a food processor, add the cookies and freeze dried strawberries and pulse a few times.

Add the melted butter and pulse until mixture comes together into a crumb.

Transfer half of the crumb mixture to the pan (for me this was a little over 2 cups) and press into the bottom of the pan to create the crust. 

Add the softened ice cream and spread evenly over the crust. The ice cream should be on the liquid side. If it’s too hard to spread, place the ice cream in the microwave for a few seconds.

Add the remaining crumb mixture over ice cream and spread across until the entire top is covered. 

Transfer the pan into the freezer and freeze for at least two hours. 

Slice into 9 or 12 bars and serve!