Ice Cream in the shape of a pie and it's vegan too--what more can you ask for!?
3 cups coconut milk
2 oranges; zested
1 cup sugar
1 tablespoon vanilla extract
24 chocolate sandwich cookies
3/4 cup olive oil
coconut whipped cream
Whisk coconut milk, orange zest, sugar, and vanilla extract until the sugar completely dissolves. Then, cover and refrigerate to cool for 2 hours.
Meanwhile, separate 20 of the chocolate cookies from the cream filling. Set the filling aside and place the cookies into a plastic bag and crush to a fine crumble. In a mixing bowl, combine olive oil and cookie crumble until evenly mixed. Transfer the cookie mixture into a pie dish and press down firmly into an even layer. Bake in a preheated oven preheated to 350 F for 10 minutes.
Pour cooled mixture into an ice cream maker and churn according to your machine's instructions, about 25 minutes.
Top the pie crust with the ice cream, distribute into an even layer, and freeze for 2 hours.
Top the pie with coconut whipped cream, candied oranges, and crumbles of the remaining chocolate sandwich cookies.