In a bowl of a food processor fitted with a blade, process the freeze-dried strawberries until they reduce to a powder.
Bring the rhubarb, freeze-dried strawberry powder, water, sugar, lemon juice, and salt to a simmer in a medium saucepan over medium heat. Cook, stirring frequently, and mashing until the rhubarb has broken down and released their juices, about 15 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature. (For a smoother ice cream, you can blend the broken down mixture in a food processor for a few seconds. I didn’t mind the fruit chunks in mine).
In a large bowl, combine the sweetened condensed milk, rhubarb mixture, and salt.
In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined.
Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add a few drops of pink food coloring if desired. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.