Line a 9x9" pan with parchment paper.

In a small saucepan, combine diced strawberries and water. Simmer until strawberries are soft and liquid thickens, about 10-15 minutes. Let cool.

Crush graham crackers until they resemble fine crumbs.

Mix melted butter into crushed graham crackers until it looks like wet sand. Press half into the bottom of the pan and freeze for 20-30 minutes.

Whip the cream and vanilla extract until stiff peaks form, about 3-5 minutes.

Fold cooled strawberry compote and sweetened condensed milk into whipped cream until combined.

Pour the ice cream mixture over the crust, smooth the top, and freeze for at least 2 hours or until firm.

Press remaining graham cracker mixture on top of the ice cream layer and freeze for a minimum of 12 hours.

Lift the ice cream block using parchment and cut into 8 bars. Serve or store in the freezer.