Preheat your oven to 325°F and grease a 10-cup, 9" springform pan. Line the bottom with parchment paper.

In a high-speed blender or food processor fitted with the blade add your graham crackers, brown sugar, cocoa powder, and sea salt and run the machine until the mixture is fine (no large lumps) and well blended. Drizzle in the cooled, melted butter and pulse to combine. Press into the bottom of the prepared springform pan. Use the bottom of a glass to make it compact and even. Bake for 10 minutes. Remove from the oven and let cool completely.

Grab your Tillamook Premium Oregon Strawberry Ice Cream and drop scoops of ice cream over the top of the crust. Use an offset spatula or the back of a spoon to smooth the top, taking care that the ice cream is flush against the side of the pan. Set in the freezer so that the ice cream can firm up for 1-2 hours.

Put the chocolate and shortening in a heat-safe bowl over a medium saucepan of simmering water. Don’t let the water come to a boil or touch the bowl. Stir until smooth and melted and remove from the heat. Continue stirring until the chocolate comes to room temperature. Remove the sides of the springform pan and drizzle the cooled chocolate over the top of the ice cream pie, letting little drips go down the side in spots. Work fast because the chocolate will start to set immediately. Set back in the freezer when done. If storing for more than 1-2 hours, wrap tightly to protect against freezer burn and off flavors.

When ready to serve, prepare the whipping cream in an electric stand mixer fitted with the whisk attachment by adding the cream and sugar and whipping on medium high until stiff peaks form. Watch your whipped cream as it will become too whipped quite quickly. Dollop over the firm chocolate sauce and finish with fresh strawberries.