Begin by dicing fresh strawberries and mixing them with sugar in a bowl. Let them sit for 10 minutes to release their juices.

In a stand mixer, whip the heavy cream until soft peaks form, about 3-5 minutes.

Gradually add vanilla extract and sweetened condensed milk, whipping until stiff peaks form, about 2-3 minutes.

Fold in the prepared strawberry mixture gently.

Spoon the mixture into popsicle molds and tap them on the counter to remove air bubbles.

Freeze for 6-7 hours until solid.

For the crunch topping, pulse Golden Oreos and freeze-dried strawberries in a blender till fine. Stir in melted butter.

Once frozen, remove ice cream bars from molds, dampen slightly, and press into the crunch topping.

Place on parchment-lined baking sheet and freeze for an additional 30-60 minutes to firm up the coating.