Start by crushing about 15 vanilla sandwich cookies into coarse crumbs using a food processor or a zip-top bag and rolling pin.

Mix the cookie crumbs with ¼ cup of crushed freeze-dried strawberries and 2 tablespoons of granulated sugar.

Melt 3 tablespoons of unsalted butter and combine it with the crumb mixture, ensuring it's well mixed.

Spread this crunch mixture onto a baking sheet and let it dry for about 15 minutes.

In a small bowl, add ¾ cup of strawberry preserves or jam. Optionally, fold in ½ cup of diced fresh strawberries for added texture.

In a large mixing bowl, pour in 2 cups of cold heavy whipping cream. Whip the cream on medium speed until it reaches medium-stiff peaks, about 3-5 minutes.

In another bowl, whisk together 1 can of sweetened condensed milk, 1 teaspoon of pure vanilla extract, and a pinch of fine sea salt until smooth.

Gently fold the whipped cream into the condensed milk mixture using a spatula.

In a loaf pan, layer half of the ice cream base evenly at the bottom, then add half of the prepared strawberry swirl.

Sprinkle half of the cookie crunch mixture on top before adding another layer of remaining ice cream base, the rest of the strawberry swirl, and cookie crunch.

Cover the loaf pan tightly with plastic wrap and place it in the freezer for at least 6 hours, or until firm.

Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.

Use an ice cream scoop to serve portions in bowls or waffle cones, garnishing with extra cookie crunch if desired.