In a small bowl add in the strawberry jello mix, 4 tbsp unsalted butter and ¼ cup of flour. Mix thoroughly until fully combined.

In another small bowl add in the vanilla pudding mix, 4 tbsp unsalted butter and ¼ cup of flour. Mix thoroughly until fully combined.

Spread out both mixtures on a parchment line baking sheet. Making sure to press each down firmly while keeping them mostly separated.

Bake at 350F for 7-8 minutes or until edges start to bubble.

Refrigerate for 2 hours or until firm and completely cooled.

Once cooled, break into pieces and pulse in a food processor until full incorporated.

Place in freezer until ready to use.

To a pot over medium heat, add all ingredients listed under “Strawberry Preserves” and cook until the strawberries start to break down.

This should take 10-12 minutes.

Once a nice consistency is reached, remove from heat and set aside to cool.

In a mixing bowl add the chilled heavy cream, vanilla extract or vanilla bean paste and a pinch of salt. Using the whisk attachment, beat until soft to medium peaks form.

Then, gently fold in the sweetened condensed milk until just combined.

To a chilled loaf pan add a fourth of the ice cream base followed by the strawberry crunch and strawberry preserves.

Repeatedly layer until you reach the top of the loaf pan.

Place in the freezer for at least 2-3 hours to allow the ice cream to set.

Serve with more strawberry crunch and preserves. Enjoy!