Let strawberry ice cream sit 15 minutes at room temperature.
Lightly grease 10-inch nonstick springform pan and wrap bottom with aluminum foil.
Add cookies to food processor and pulse until coarse crumbs form. Add melted butter and pulse until well blended.
Press mixture into bottom and slightly up sides of prepared springform pan. Spread strawberry ice cream evenly over crust. Cover ice cream with pound cake, cutting pieces to cover as much as possible. Freeze 1 hour.
Meanwhile, combine strawberries, sugar and orange juice in heavy-bottomed 2-quart saucepan. Simmer 15 minutes, stirring often. Transfer to heatproof container; cover; refrigerate to cool completely.
Let vanilla ice cream sit 15 minutes at room temperature.
Remove cake from freezer and spread cooled strawberry sauce over pound cake, leaving a 1-inch edge all the way around. Top with softened vanilla ice cream and spread to cover evenly. Return to freezer for 4 hours.
Remove from freezer and let sit 10 minutes; transfer cake to serving plate. If desired, garnish with fresh whipped cream and sliced strawberries.