• Line the bottom of an 8-inch square, or round spring form pan with parchment paper.

For the strawberry jam

• To a medium saucepan add one and a half cups of strawberries with the 3 tablespoons of sugar. Cook on medium to low heat for about 5 minutes or until soft, while occasionally stirring. Mash the strawberries.
• Make a paste with the cornstarch and water. Add the paste into the strawberries and cook for another 5 minutes, while continually stirring.
• Cool completely. It should be thick, not runny - this helps it combine well with the second half of the vanilla ice cream layer.

For the crust

• In a medium bowl add the butter to the crumbs and mix well.
• Press most of the mixture firmly into the bottom of the pan using the bottom of a measuring cup or your hands. Save 2 to 3 tablespoons of the crumbs for the topping.

For the filling

• Scoop about 9 large scoops (4 cups) of vanilla ice cream onto the crust. Flatten and spread it into an even layer.
• Slice some strawberries and lay them on top of the vanilla ice cream
• In a medium bowl add the second half of the vanilla ice cream, and the cooled strawberry jam. Mix to combine then add on top of the sliced strawberry layer.
• Cover the top of the cake and freeze for at least 4 hours, or until well frozen.
• Remove the cake from the freezer. Top with sliced strawberries and the remaining graham cracker crumbs. Remove the cake from the pan Let sit 5 minutes.
• Slice and enjoy immediately.