Ice cream cake with cookies and sour cherries

Preparation

Crush the cookies using a food processor, add melted butter and process until you get crumble.
Take the ice cream out of the fridge to slightly defrost it. Depending on the degree of freezing, it may take from a few or more minutes.
Line the bottom and the sides of a springform pan (app. 18-20 cm) with cling film. Press 2/3 of the cookie crumble evenly into the bottom of the pan.
Place the ice cream in a bowl and mix with a spoon until smooth. Lay half of the ice cream over the crumble. The next layer will be Lauretta filling, lightly mixed with a fork or a stick. Repeat the layers: cookies, ice cream, filling. Using a stick, create a marble pattern over the top. Cover with cling film and put in a freezer for a few hours.
Take out of the freezer before serving (app. 15 minutes). Garnish with fresh fruit and chocolate shavings.