Merge the cookie crumbs, sugar and butter in a small bowl; press onto the base of a 9-in. spring form pan covered with cooking spray. Freeze it for 1 hour.
Then merge the cranberries, brown sugar, orange juice and cloves in the pan. Cook over an average heat for 10-15 minutes and stirring frequently. Allow it to cool. Then move it to a food processor; cover and process until blend. Cool it for 30 minutes.
Mix the ice cream and orange peel in a large bowl. Add half over the crust and spread cranberry mixture over ice cream. Cool it for 30 minutes and freeze remaining ice cream mixture.
Then soften the remaining ice cream mixture; spread it over cranberry layer. Cover and freeze for 6 hours. Take away from the freezer and serve it