Using a food processor or a rolling pin and a large ziplock bag, crush chocolate cookies. (No need to remove filling from cookies before crushing). Stir in butter.

Press cookie crumbs into a 8 or 9-inch square baking pan lined with parchment paper or foil with overhanging sides. Freeze for 10 minutes.

Let chocolate ice cream sit at room temperature for a few minutes to soften, then scoop on top of cookie crust and spread into an even layer. Freeze for 10 minutes.

Let vanilla ice cream sit at room temperature for a few minutes to soften, then scoop on top of chocolate ice cream and spread into an even layer. Freeze for 10 minutes.

Let strawberry ice cream sit at room temperature for a few minutes to soften, then scoop on top of vanilla ice cream and spread into an even layer. Press sticks straight down into the ice cream, all the way to the bottom, in even intervals. Freeze for at least 2 hours.

Using the overhanging sides as handles, life ice cream out of pan. Dip a knife into hot water and wipe clean. Cut ice cream into 16 pops. You will need to re-heat knife often.

Store in the freezer. To prevent freezer burn, tightly wrap and consume within a week.