Strawberry Cookies and Cream No-Churn Ice Cream

In a bowl of a food processor fitted with a blade, process the freeze-dried strawberries until they reduce to a powder.

Bring the strawberries, freeze-dried strawberry powder, sugar, lemon juice, and salt to a simmer in a medium saucepan over medium heat. Cook, stirring frequently, and mashing the berries slightly, until they have released their juices, about 5 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature.

In a large bowl, combine the sweetened condensed milk, strawberry mixture, and salt.

In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined.

Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add a couple of drops of pink food coloring if desired. Stir in the crushed cookies. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.