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Line an 8 x 8 square baking dish with parchment and leave an overhang for easy removal of the ice-cream sandwiches. Set aside for later use.
To make the cookie crust, add the golden Oreos to a food processor. Pulse into fine crumbs. Then, add ½ stick of melted butter and pulse until well combined. Press mixture into the bottom of the lined baking dish. Place in freezer for 45 minutes to set.
To make the cookie crumble, add 10 Oreos to a zip-lock bag and crush them with a meat tenderizer. Grind freeze-dried strawberries into a fine powder and combine with the crushed Oreos and a quarter stick of melted butter.
Once the crust is set, layer with vanilla ice cream and spread evenly. Place back in the fridge for another 3 hours (or until set).
Once the vanilla ice-cream is set, repeat the process with the strawberry sorbet.
Take the second layer of the cookie crust and place it on top of the ice-cream.
Cut into eight rectangles and press the cookie crumble mixture onto the sides of the ice-cream sandwiches. Place back in the freezer for 3 hours or overnight. Eat and enjoy!