The classic strawberry and cream combo reinvented. This silky, creamy, and fruity ice cream coated with a crunchy exterior is a great dessert to serve on a special occasion that is sure to leave a lasting impression!
Soften strawberry ice cream. Line an 8 x 8 casserole dish with parchment paper and spread strawberry ice cream onto lined casserole dish. Freeze until ice cream hardens, about 1 hour. Use a large cookie cutter, (3 inches), to cut out 3-inch strawberry discs. Freeze to harden, about 1 hour.
Soften vanilla ice cream. Using a 1-inch circular cutter, such as the opposite end of a pastry tip, cut into the center of the strawberry ice cream circles and remove. Fill the centers with softened vanilla ice cream. Freeze until discs harden again, about 1 hour.
Place freeze-dried strawberries and graham crackers into a sealed bag and crush into fine crumbs.
Take hardened ice cream circles and soften about 10 minutes so that the exterior is slightly soft. Cover with crumb mixture.
Freeze for at least 10 minutes before serving; top with strawberry syrup.