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Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
Using a food processor, grind the freeze dried strawberries into a semi-fine powder (it's okay if there are some larger pieces). You'll have about 1 Cup of powder after grinding. Set aside.
Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes.
In a separate medium bowl, add the sweetened condensed milk, freeze dried strawberry powder, strawberry preserves, and vanilla. Whisk together until combined.
Gently fold the strawberry mixture into the heavy whipping cream with a rubber spatula.
Pour the strawberry ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.