Line the bottom of a 9” springform pan with parchment paper and set aside. To make the crust, combine the crushed oreos and melted butter until crumbly and similar to wet sand. Press into the bottom of the springform pan in an even layer.
For the layers, spread 3 cups of the vanilla ice cream into the pan on top of the crust.
Place the strawberry ice cream into a stand mixer bowl fitted with a paddle attachment. Beat for 2 minutes on medium speed or until it is smooth and soft. Gently layer the strawberry ice cream on top of the vanilla ice cream layer.
Spread the remaining cup of vanilla ice cream over the strawberry ice cream layer.
In a small bowl, combine the freeze dried strawberries and oreos. Spread evenly on top of the last layer of vanilla ice cream. Place the pan into the freezer to chill for 2 hours, or until frozen.
Once chilled and when ready to serve, release the spring form pan. Remove the sides of the pan from the cake. Slice and serve immediately.
Storing: Ice cream cake may be stored in the freezer for up to 3 months.
Softening the Ice Cream: Putting the ice cream into the stand mixer allows the ice cream to soften up well enough to spread. Do not microwave the ice cream as it will change the texture of it when refrozen. You can skip this step if your ice cream is soft enough to evenly spread in the pan.
Golden Oreos: Vanilla creme sandwich cookies are a delicious and more affordable swap.