Pulse wafer crumbs and freeze-dried strawberries in a food processor until fine. Add melted butter and pulse until crumbs clump. Reserve.

Let both pints of ice cream sit at room temperature 10 to 12 minutes, then stir each separately until smooth and spreadable.

Butter an 8 inch springform pan. Spread vanilla ice cream evenly, top with strawberry ice cream and swirl gently. Sprinkle ¾ of the crunch over the top, press lightly, cover, and freeze at least 6 hours.

Unmold the cake and transfer to a plate. Sprinkle the remaining crunch on top, slice with a hot knife, and serve.