1. Soften ice cream on counter for 10 minutes. Meanwhile, coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Line pan with plastic wrap.
2. In large bowl, beat cream and honey to stiff peaks, about 3 minutes.
3. Beat ice cream mixture into whipped cream. Beat in food coloring, if using. Fold in berries and 2/3 cup of the crushed cookies.
4. Transfer ice cream mixture to pan. Tap gently on counter to release air bubbles. Press remaining cookie crumbs on top to adhere. Cover with plastic; freeze at least 4 hours or overnight. Use plastic to lift loaf from pan and invert on tray. After 15 minutes, slice and serve.