Icebox Cake, Chocolate Raspberry Serves 8​

Lightly coat a 9- x 5-inch loaf pan with cooking spray. Line with parchment paper, making sure all sides are fully covered and leaving a 2-inch overhang on all sides.
Fold softened ice cream and sorbet together in a large bowl until sorbet is just streaked through ice cream but not quite swirled, 2 to 3 folds.
Sprinkle 1/2 cup crushed cookies into bottom of prepared loaf pan. Spread 1 1/2 cups ice cream mixture over crushed cookies. Scatter 1/2 cup fresh raspberries over top, gently pressing into ice cream mixture. Repeat layers 3 times, ending with remaining 1/2 cup crushed cookies.
Wrap loaf pan tightly with plastic wrap, and freeze until cake is firm, at least 4 hours or up to 24 hours.
Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes.
Lift ice cream cake out of loaf pan using parchment paper overhang as handles, and invert onto a large plate or platter. Dollop whipped cream over top of cake. Garnish with additional fresh raspberries. Slice and serve.

Cooking spray
2 pints vanilla ice cream, softened
1 pint raspberry sorbet, softened
1 (9-ounce) package chocolate wafer cookies (Oreo Thins), crushed (about 2 1/2 cups)
2 cups fresh raspberries (about 9 ounces), plus more for garnish
1 cup heavy cream
3 tablespoons powdered sugar