Lightly coat a 9- x 5-inch loaf pan with cooking spray. Line with parchment paper, making sure all sides are fully covered and leaving a 2-inch overhang on all sides.

Fold softened ice cream and sorbet together in a large bowl until sorbet is just streaked through ice cream but not quite swirled, two to three folds.

Sprinkle ½ cup crushed cookies into bottom of prepared loaf pan. Spread 1 ½ cups ice cream mixture over crushed cookies. Scatter ½ cup fresh raspberries over top, gently pressing into ice cream mixture. Repeat layers 3 times, ending with remaining ½ cup crushed cookies.

Wrap loaf pan tightly with plastic wrap and freeze until cake is firm, at least 4 hours or up to 24 hours.

Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes.

Lift ice cream cake out of loaf pan using parchment paper overhang as handles and invert onto a large plate or platter. Dollop whipped cream over top of cake. Garnish with additional fresh raspberries. Slice and serve.