Line a 9 in. x 5 in. loaf pan with a 12 in. x 14 in. piece of plastic wrap; leave some hanging over edges of pan.
In a large skillet, combine pomegranate juice, sugar and lemon juice. Bring the mixture to a gentle boil over medium heat. Reduce the heat to medium-low and continue simmering until the liquid reduces to about 1-1/2 cups; about 45-50 minutes. Transfer syrup to a medium size bowl and cool completely; about 1 hour.
In a large bowl, whip 2 cups heavy cream and confectioners' sugar on medium-high speed for about 2-3 minutes, or until cream holds soft peaks. Slowly add pomegranate syrup and continue whipping until cream holds stiff peaks; an additional 1-2 minutes.
To assemble, place 8 cookies on the bottom of the prepared loaf pan; overlapping slightly. Spread a layer of about 1/4 of the whipped cream, and sprinkle with 2 tablespoons pomegranate seeds. Continue layering cookies and whipped cream until 4 layers deep; finishing with cookie layer. Cover with plastic wrap and refrigerate overnight.
For icing, chill large mixing bowl and whisk attachment for electric mixer in refrigerator for 15 minutes. In a medium microwave safe bowl, combine 1/4 cup of cream and white chocolate. Microwave on high for 10 seconds; remove and stir. Continue heating and stirring in 10-second intervals until the chocolate is melted; cool completely to room temperature. In a large bowl, whip remaining 3/4 cup of cream until it begins to thicken. With mixer running, slowly drizzle in cooled chocolate mixture. Continue whipping until medium peaks form.
Remove cake from refrigerator. Remove plastic wrap from top and carefully flip out onto serving platter. Remove wrap from sides of cake. Spoon ice cake with whipped cream icing. Top with remaining 2 tablespoons pomegranate seeds. Refrigerate at least 30 minutes or until icing is slightly firm before serving.