Line a 9x9-inch baking pan with parchment paper, using binder clips to secure for easy removal.

In a small saucepan over medium heat, combine chopped strawberries with water and simmer for about 10 minutes until thickened into a compote.

Crush graham crackers in a bag or food processor until sandy texture without large chunks.

Combine crushed graham crackers and melted butter in a bowl, press half into the bottom of the pan and freeze for about 10 minutes.

Whip cold whipping cream and vanilla in a chilled bowl until stiff peaks form (about 3-5 minutes).

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

Pour the ice cream mixture over the crust, flatten evenly, sprinkle remaining graham cracker mixture on top, and press down gently.

Freeze for a minimum of 12 hours before serving; then lift the block out and slice into squares.