Preheat the oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray. Or spray well with non-stick cooking spray, set aside.

Place the chopped strawberries into a medium-sized bowl and toss with 2 tablespoons of the flour, set aside.

Place the ice cream into a large bowl and stir it until it becomes smooth and slightly melted.

Add the remaining flour and stir to combine until there are no dry patches left. Try not to overmix.

Fold in the coated strawberries until just mixed in.

Pour the batter into the prepared baking dish.

Place in the oven and bake for 33-38 minutes until a toothpick inserted into the center comes out clean and the top of the bread appears dry.

Let cool in the pan for 10 minutes. Use the parchment paper to help lift it out of the pan. Take off the parchment and place it on a wire rack to cool completely.

Once cool, stir the powdered sugar with 2 tablespoons of milk in a small bowl until smooth. It should be pourable, if it is too thick add up to another tablespoon of milk.

Pour the glaze over the top of the bread. I like to do this with the bread on a wire rack placed over a sheet tray to catch the excess glaze.

Immediately top with freeze-dried strawberries if using. Let the glaze set for 30 minutes. Slice and serve.