Add diced strawberries and 2 tablespoons sugar to a blender.

Blend until fully pureed and set aside. (If you don’t want seed, strain the mixture and then set aside)

In a stand mixer whip the heavy whipping cream with the whisk attachment. Whip for 4-5 mins until you get a soft peak.

Add in the vanilla and SLOWLY add in the sweetened condense milk while whipping.

Whip until a stiff peak forms (total of about 10 mins)

Fold in half of the puree, careful not to knock out all the air in the whipped cream.

Fold in the remaining.

Using a spoon add the mixture to your popsicle mold. Stick a knife down the center to make sure the ice cream fills the entire cavity.

Tap on a table or countertop before adding the sticks and placing in the freezer.

Freeze for 7-8 hours.

Add the Oreos or shortbread/vanilla cookies to a food processor and mix until well blended.

Remove half of the cookies and set aside.

Add in the freeze dried strawberries and mix fully.

Now add the strawberry/cookie mix to the regular cookie crumbles and mix together, add in the melted butter and stir to get all the crumble wet.

Place on a plate or parchment paper.

Remove the ice cream from the freezer and run mold under warm water to loosen it and remove the pops.

Roll the ice cream bars in the crumble. IF the crumble will not stick you can add a tiny bit of water to the pops to adhere the crumble.

Place into the freezer for 30 mins to set.