Preheat oven to 325 degrees and spray an 8” square baking pan with non-stick spray. Whisk eggs in a medium bowl. Add oil and water and whisk until well-blended. Add dry brownie mix and stir until combined. Batter will be thick.
Pour batter into pan and spread evenly. Bake for 19-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
Place washed and hulled strawberries into a food processor and pulse 5-6 times until only small pieces remain. Next, whip the heavy cream into stiff peaks in a large bowl, using an electric hand mixer.
To make the ice cream,combine the strawberry mixture, sweetened condensed milk, melted butter and dry frosting mix in a large bowl. Whisk until smooth, then fold in the whipped cream.
Pour mixture into a 9x13 pan, cover in plastic and freeze 3-4 hours, or until thickened but not yet frozen solid. Remove from freezer. Use your hands to break up the brownies into 1/2 inch pieces and fold into ice cream mixture with a wooden spoon. Cover with plastic and freeze one hour more, or until desired ice cream consistency.