Prepare the Strawberry Puree: Begin by hulking and rinsing about two cups of fresh strawberries, then place them in a blender or food processor. Add a few tablespoons of sugar to taste, and blend until you achieve a textured, smooth consistency. Set the strawberry puree aside, allowing the flavors to meld while you prepare the ice cream.

Whip the Cream: In a chilled mixing bowl, pour in two cups of heavy whipping cream. Use an electric mixer to whip the cream on medium speed until soft peaks begin to form, about 2-3 minutes. Once soft peaks develop, add one teaspoon of vanilla extract and one can of cold sweetened condensed milk, then increase the mixer speed to high and whip until stiff peaks form, approximately 2-3 more minutes.

Combine Strawberry and Cream: Gently fold the prepared strawberry puree into the whipped cream mixture using a spatula. Be careful not to deflate the cream; you want to maintain its light and airy texture. Continue folding until the strawberry is evenly incorporated and the ice cream base takes on a beautiful pastel pink hue.

Fill Popsicle Molds: Take your ice cream mixture and spoon it into popsicle molds, leaving about a quarter-inch of space at the top to allow for expansion while freezing. Insert wooden sticks into each mold, ensuring they stand upright. Place the filled molds in the freezer and let them freeze for at least 6 hours or overnight for best results.

Prepare the Cookie Coating: While the strawberry shortcake ice cream bars freeze, make the cookie coating. In a food processor, pulse about one cup of shortbread cookies until they resemble fine crumbs. Add a tablespoon of melted butter and, if desired, a few tablespoons of crushed freeze-dried strawberries for extra flavor. Mix until well combined and the crumbs are slightly moist from the butter.

Unmold the Ice Cream Bars: Once the ice cream is fully frozen, take the molds out of the freezer. To release the bars, run the molds under warm water for about 10-15 seconds, being careful not to let water seep inside. Gently pull on the sticks to remove the bars without damaging their shape.

Coat the Ice Cream Bars: Roll each strawberry shortcake ice cream bar in the prepared cookie crumb mixture, ensuring they are fully coated for a delicious crunch. Gently press the crumbs onto the bars to help them adhere better. Set the coated bars on a parchment-lined baking sheet to catch any excess crumbs.

Final Freezing: Once all the bars are coated, return them to the freezer for an additional 20-30 minutes to set the coating. This will ensure the cookie crumb layer is firm and will add a satisfying crunch when you’re ready to serve.

Serve and Enjoy: When you're ready to treat yourself, take out the strawberry shortcake ice cream bars from the freezer. For an extra touch, you can serve these delightful summer treats with a drizzle of chocolate sauce or a dollop of whipped cream for added indulgence.