1. Place a loaf pan into the freezer for at least 20 minutes.

2. In a food processor, add the Nilla Wafers and pulse 3-4 times until a rough crumb forms.

3. Place wafer crumbs into a small bowl and wipe the bowl of the food processor.

4. Add the freeze-dried strawberries to the food processor and pulse 4-5 times until a fine crumb forms.

5. Place  ½ of the strawberries in with the Nilla Wafers and mix until combined. Set aside. This makes enough crumbs for the ice cream and extra topping for serving if wanted.

6. Reserve the rest of the strawberries for the ice cream.

7. In a medium bowl add ½ the sweetened condensed milk and vanilla.  Whisk until well combined. Set aside.

8. In another medium bowl add the other half of the sweetened condensed milk and freeze-dried strawberries. Stir until combined. The mixture will be thick! Set aside.

9. In the bowl of a stand mixer or using a large bowl with a hand mixer, add whipping cream and whip on the highest setting until stiff peaks form.

10. Spoon half of the whipped cream into the vanilla and condensed milk mixture. Fold until combined. Set aside.

11. Spoon the other half of the whipped cream into the strawberry and condensed milk mixture. Fold until combined.

12. Remove the loaf pan from the freezer and spoon half of the vanilla cream mixture and strawberry cream into the loaf pan. Spread into an even layer with a spatula and crumble a handful of the Nilla Wafer and strawberry crumb over the top. Repeat with remaining vanilla and strawberry cream mixtures. Top with more crumbs.

13. Cover the loaf pan with plastic wrap and freeze for at least 6hrs or overnight.

14. To serve, remove the loaf pan from the freezer and scoop out with an ice cream scoop into bowls or ice cream cones. Top with leftover Nilla Wafer strawberry crumbles if desired. Enjoy!