To Make the Crust

1. Grease a 9-inch pie pan and preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, sugar, cinnamon and melted butter in a medium bowl and mix until combined.
3. Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.

To Make the Dulce de Leche Layer

1. Add the heavy whipping cream and powdered sugar to a large mixer bowl fitted with the whisk attachment and whip until stiff peaks form.
2. Add about half of the whipped cream to the dulce de leche and carefully fold together until combined.
3. Add the remaining whipped cream and carefully fold together until well combined.
4. Pour the dulce de leche filling into the pie crust and spread into an even layer.
5. Thinly slice a few strawberries and add a single layer of sliced strawberries on top of the dulce de leche layer. Then place in the freezer.

To Make the Strawberry Ice Cream Layer

1. Cut strawberries in half until you have about 1 1/2 cups of halved strawberries. Add them to a food processor and puree until smooth. You should end up with about 3/4 cup of strawberry puree. Add the water to strawberry puree.
2. Combine the sugar and cornstarch in a saucepan, then stir in the strawberry puree.
3. Stir in the strawberry puree and cook over medium heat, stirring constantly for about 10 minutes, until mixture thickens and comes to a boil.
4. Allow to boil for 1 minute, then remove from heat and set aside to cool.
5. Add the heavy whipping cream and powdered sugar for the strawberry ice cream to a large mixer bowl fitted with the whisk attachment and whip until stiff peaks form.
6. Add about half of the whipped cream to the sweetened condensed milk and carefully fold together until combined. Avoid overmixing.
7. Add the remaining whipped cream and carefully fold together until well combined.
8. Fold the cooled strawberry mixture into the whipped mixture to finish the strawberry ice cream filling.
9. Spread the creamy strawberry ice cream filling evenly over the layer of strawberry slices in the pie. 
10. Freeze the pie until firm, 4-5 hours or overnight.

To Finish the Pie

1. Finish off the pie just before serving. Add the heavy whipping cream and powdered sugar for the whipped cream to a large mixer bowl fitted with the whisk attachment and whip until stiff peaks form.
2. Drizzle some dulce de leche over the pie, then pipe swirls of whipped cream around the edge. Top with some halved strawberries, if desired.
3. Freeze until ready to serve and enjoy within 1 week.