Blitz the Oreo cookies in the food processor until fine. Pour melted butter over the Oreo crumbs and mix well. Texture should be like fine sand.

Pour out the Oreo crumbs into a spring form pan and spread evenly as a base. Use a small glass or a spoon to press it down especially around the sides, until it is tight and nicely compact. Freeze for 30 min.

In a medium bowl, whisk the ice cream quickly just to soften. Poke holes in the Oreo base with a wooden skewer (this helps to hold the ice cream better) and layer in the ice cream evenly. Freeze for an hour.

Once the ice cream is frozen, layer on the lemon curd and spread evenly and quickly. Freeze to set for 30 min whilst whipping up the heavy cream.

In a cold bowl, whisk the heavy cream until stiff peaks. Working quickly, spread the whipped cream evenly over the lemon curd and smoothen out. Freeze for 3-4 hours and it's ready!

Hull strawberries flat and decorate (swiftly!) with tips facing up before serving. Enjoy!