Coat a bundt pan or fluted tube pan with 2 tsp. coconut oil using a napkin, be sure to grease the grooves too.
Puree fresh strawberries (about 8 large or so) using a food processor to make 1 1/4 c. strawberry puree.
Cube 4 ice cream sandwiches into about 1/2" x 1/2" cubes and place cubes in a bowl. Cube another 4 ice cream sandwiches and add the cubes to a separate bowl. (8 total ice cream sandwiches)
Cut the angel food cake loaf into cubes about 1" x 1".
Begin layering, spreading each layer evenly around the pan. Place the cubes from 4 ice cream sandwiches along the bottom of the pan. Next, add the angel food cake cubes. Top with the remaining ice cream sandwich cubes.
Melt 2 c. vanilla ice cream in the microwave. Stir in the strawberries.
Pour the strawberries and ice cream mixture evenly over the pan. Press down flattening the ice cream cake with the back of a large spoon to squish it down slightly. Place the pan in the freezer, ensuring the pan sits flat, until frozen or overnight.
Remove the cake pan from the freezer. Let it sit out for at least an hour before trying to slide out of the pan. I also run a knife along all edges and center too to get it to slide out. Dump it upside down over a plate or serving platter. Shake slightly to loosen. Slice and serve. Store leftovers in the freezer.