Let’s create these incredible layered Strawberry Shortcake Ice Cream Bars:

1. Prepare Pan and Crumble Topping:

• Line a 9-by-9-inch metal baking pan with foil, making sure to leave a 2-inch overhang on all sides. This will act as “handles” to lift the bars out later.
• Make Crumble Topping: Place about 8 shortbread cookies (2 oz) in a resealable bag and crush them into coarse crumbs with a rolling pin. Transfer these to a medium bowl.
• Add about ½ cup of the freeze-dried strawberries to the same bag and crush them coarsely. Add these to the bowl with the crushed cookies. Mix them together and set this crumble topping aside for later.

2. Make the Shortbread Crust:

• In a food processor, add the remaining 8 ounces of shortbread cookies (about 32 cookies), the 2 tablespoons of light-brown sugar, and ¼ teaspoon of kosher salt.
• Process until the cookies are finely ground.
• Add the 6 tablespoons of melted butter and process again until all the crumbs are evenly coated and moistened.
• Press this buttery crumb mixture firmly and evenly into the bottom of the prepared foil-lined pan. Use the back of a measuring cup or your fingers to create a compact crust.

3. Add Jam Layer and Freeze:

• Pour the strawberry jam over the prepared crust. Use an offset spatula or the back of a spoon to spread the jam into an even layer.
• Cover the pan with plastic wrap or foil and place it in the freezer while you prepare the ice cream mixture (at least 20-30 minutes).

4. Make the No-Churn Strawberry Ice Cream Base:

• Place the remaining 1 cup of freeze-dried strawberries into a spice grinder or a small, clean blender. Pulse or grind until they form a fine powder.
• Transfer the strawberry powder to a large bowl. Add the sweetened condensed milk, 1 teaspoon of vanilla extract (or paste), and the remaining ¼ teaspoon of kosher salt. Stir or whisk everything together until well combined.

5. Whip Cream and Combine:

• In a separate large bowl (preferably chilled), whip the 2 cups of cold heavy cream with an electric mixer on medium-high speed until firm peaks form, about 2-3 minutes. Firm peaks hold their shape and don’t flop over.
• Gently fold about 1 cup of the whipped cream into the condensed milk and strawberry mixture using a rubber spatula. This lightens the condensed milk base, making it easier to incorporate.
• Now, pour the lightened strawberry mixture into the bowl with the remaining whipped cream. Gently fold everything together until just well blended and no streaks remain. Be careful not to overmix and deflate the whipped cream.

6. Assemble the Final Layers:

• Remove the chilled pan with the crust and jam from the freezer.
• Pour the prepared strawberry cream mixture evenly over the jam layer. Use a spatula to spread it smoothly.
• Sprinkle the reserved crushed shortbread-strawberry crumble mixture evenly over the top of the cream layer.

7. Final Freeze:

• Cover the pan tightly with foil or plastic wrap.
• Freeze until the bars are completely solid, at least 6 hours, or preferably overnight.

8. Cut and Serve:

• When ready to serve, use the foil overhang “handles” to carefully lift the entire frozen block out of the pan and onto a cutting board.
• Let it sit at room temperature for just a minute or two to make slicing easier.
• Using a large, sharp knife (run under hot water and wiped dry for cleaner cuts), cut the block into 16 square pieces (a 4×4 grid).
• Serve the Strawberry Shortcake Ice Cream Bars immediately!

The multiple freezing steps are key to creating beautiful, distinct layers!