Line a 9x9 square baking pan with parchment paper.

Add the vanilla sandwich cookies to the bowl of a food processor and pulse until mostly crushed. Add the dried strawberries and pulse until combined and the cookies are a fine crumb. Mix in the melted butter making sure all the crumbs are moistened.

Press half the crumb mixture into the pan and firmly press to form an even, packed layer.

Spread the softened ice cream over the bottom crust in an even layer. Use an offset spatula to smooth out the ice cream making sure to bring it all the way to the sides.

Top the ice cream with the remaining crumb mixture in a smooth, even layer coating all the ice cream.

Freeze until solid, at least 2 hours, before serving. When ready to serve, slice into 9-16 pieces, depending on how big or small you want them.

Sprinkle the tops with additional crushed freeze-dried strawberries before serving, if desired.

These bars keep in the freezer for 3-6 months.