Strawberry Pretzel Cookie Ice Cream Sandwiches

1. Line a 9×13 inch pan with parchment paper. Spread the vanilla ice cream out in an even layer, then cover and freeze. In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread the ice cream/jam layer onto the vanilla layer, lightly swirling the 2 layers. Freeze for 4 hours or overnight. 
2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
3. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 2 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
4. To the butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently fold in 1 1/4 cups of the freeze-dried strawberries. Add the pretzels crumbs, do not overmix.
5. Roll the dough into tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.
6. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 
7. Add 2 cups of freeze-dried strawberries and the rice crispies to a blender or ziplock bag. Crush into fine crumbs. Place into a shallow bowl or pie plate.
8. Remove the slab of ice cream from the freezer, cut it into 12 circles or squares. Sandwich the ice cream between the cookies. Roll through the "shortcake" crumbs from step 7. Freeze. Enjoy!