Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) springform pan; freeze for 30 minutes.
Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
You will need
2 tubs (each 946 mL) PC Ice Cream Shop Flavours Watermelon Crunch Ice Cream
2 pkgs (each 300 g) PC "Eat The Middle First" Cookies
1 cup (250 mL) 35% whipping cream
1/4 cup (50 mL) icing sugar
1 tbsp (15 mL) sprinkles
For a twist, swap in your favourite PC Ice Cream Shop Flavours ice cream variety.