Place all ingredients in a blender, and blend until smooth.

Pour the strawberry ice cream inside the popsicle molds, filling them just below the top to leave some room for the ice cream to expand. Place the top on the popsicle mold then insert the sticks into each bar.

Freeze the ice cream bars for a minimum of 6 hours, or overnight.

Place the cookies and dried strawberries in a food processor, and pulse until it forms crumbs.

Stir in the melted butter, pinching so it gets a little clumpy.

Remove the ice cream bars from the freezer. Run the molds under hot water until you see the sides of the ice cream bars release from the mold.

One at a time, press the cookie crumbs onto all sides of the ice cream bars until evenly coated. It helps if the ice cream bars are slightly soft–it helps the cookie stick better.

Do a few coats until the ice cream bars are covered. Return to the freezer to set for 20-30 minutes.

Allow the ice cream bars to sit at room temperature for 10-15 minutes so it has a softer consistency. Enjoy!