In a food processor, add all the cookies and pulse into fine crumbs so it looks like sand. Add the melted butter and pulse until combined. Take 2/3rds of the mixture and press into the pan and freeze for about 20 minutes to set.
Remove vanilla ice cream and strawberry sorbet from freezer to soften (takes about 15-20 minutes). Spread half of the vanilla ice cream evenly over the frozen cookie mixture and let firm up 15 to 20 minutes. Then do the same with the sorbet, freeze for 20 minutes and finish with a layer of vanilla.
In a food processor add the strawberries to the remaining Oreo cookies and pulse until crumbly. Set aside.
Melt in the microwave the white chocolate 30 seconds at a time until completely melted and smooth. Add the coconut oil mix until smooth. Pour a very thing layer over the top of the ice cream and spread quickly. Then working fast sprinkle the strawberry cookie crumbs evenly over the bars. Place in the freezer for 3 hours.
Allow to sit out for about 10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.
