In a medium sized bowl, add in roughly chopped strawberries and granulated sugar. Mash with a fork or blend in a food processor until finally mashed. Set in the refrigerator for now.
In a large mixing bowl, beat the cold heavy cream with an electric mixer until soft peaks form.
Add the sweetened condensed milk, vanilla extract, and salt then mix until your mixture reaches stiff peaks.
Spoon half of the ice cream mixture into popsicle molds.
Evenly distribute the strawberry mixture over the ice cream layer, while gently swirling it, then top with the remaining ice cream mixture.
Insert sticks and freeze for at least 6 hours or until solid. I like to freeze them overnight.
Crush the vanilla wafers and freeze dried strawberries into fine crumbs and mix with melted butter.
Remove the frozen ice cream bars from the molds.
Roll each bar in the strawberry crunch mixture, pressing gently to coat.
Return to the freezer for 15 minutes before serving.