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Line the base and side of a 20cm (base size) springform pan with baking paper. Use your hands to crush the waffle cones into cornflake-sized pieces into a bowl. Transfer to a food processor. Add melted butter and coconut and process until combined.
Press mixture over base and three-quarters of the way up the side of the pan. Place in the freezer for 1 hour or until firm.
Use a large metal spoon to scoop strawberry ice-cream into pie case. Smooth the surface. Cover and return to freezer for 2 hours or until firm.
Transfer pie to a serving plate. Top with scoops of vanilla ice cream and strawberries. Drizzle with strawberry topping to serve.