Line the bottom of a seven-inch springform pan (eight- or nine-inch is fine too) with Gefen Parchment Paper. Spray the sides with oil spray.

Place the cookies in a food processor fitted with the S-blade and pulse into crumbs. Add melted butter and mix until combined.

Press mixture into the bottom of pan. Place in the freezer.

Take ice cream out of the freezer and place in the fridge to soften.

Place 10 cookies in the food processor and pulse into large crumbs. Add butter and crumble into pea-sized pieces. Add strawberry gel powder and mix until combined. For a more colorful crumble, add food coloring.

Remove pan from freezer. Scoop half of the vanilla ice cream into the pan and spread evenly. Sprinkle on 1/4 of the strawberry crumble. Scoop the other half of the ice cream, spread evenly, and top with the remaining strawberry crumble.

Alternatively, you can skip the middle layer and simply scoop the full container of ice cream onto the crust, spread evenly, and sprinkle on the strawberry crumble.

Freeze and enjoy!