Lightly grease a 9-inch springform pan. Remove the ice cream from the freezer and let soften on the counter at room temperature while preparing the rest of the cake.

In a food processor, pulse the cookies and butter until it even crumbs form. Spread the cookie base into the prepared pan and gently press the crumbs into an even layer.

Beat the whipping cream on high until soft peaks form. Add the cookie butter and beat on low just until evenly combined. Pour over the cookie base and spread into an even layer. Freeze for 15 minutes.

Remove the cake from the freezer and spread the softened ice cream evenly over the surface. Freeze until firm, at least 2 hours.

Remove the cake from the freezer 10 minutes before serving to allow it to soften a bit at room temperature before cutting into slices.