Ice Cream Cake Vegan

Preparation

1. Remove spring form pan from freezer and let sit at room temperature for 5 minutes. Run a knife around the perimeter of the cake and unhinge springs. Remove bottom and place on a serving plate that will fit in your freezer.
2. Working quickly, drizzle cake with chocolate shell, reserving 1 tablespoon for finishing, allowing it to fall over the edges. Crumble 4 of the 8 remaining Oreos for the topping.
3. Remove ice cream balls from freezer and place on top of chocolate shell. Mound ice cream balls in the centre of the cake, drizzle with remaining 1 tablespoon chocolate shell and remaining 4 Oreos, halved or crumbled.
4. Immediately transfer back to freezer to firm up for at least 1 hour. Remove cake from freezer, slice and serve. Store leftovers covered in freezer in a large container or cake box.

Method

1. Remove ice cream from freezer while preparing crust and let sit at least 10 minutes. Line a dinner plate (or any other flat surface that will fit in your freezer) with parchment paper.
2. Crust: Line a 7- to 8-inch (17 cm) spring form pan with a round of parchment paper on the bottom.
3. In a food processor, pulse Oreo cookies until finely crushed. Add coconut oil and pulse until mixture is uniform. Sprinkle over parchment paper in spring form pan and gently press into bottom.
4. Filling: Roughly chop Oreo cookies. In a large stand-mixer fitted with a paddle attachment, slowly mix 6 cups of ice cream until smooth and whipped. Add chopped Oreos and salt, mixing again to fully combine and smoothing over prepared crust. Transfer to freezer for at least 6 hours.
5. Topping: Scoop 2 cups worth of ice cream into balls and place on a parchment lined plate and transfer to freezer along with spring form pan (crust and filling).
6. Chocolate Shell: After chilling for 6 hours, make the chocolate shell. In a small saucepan over low heat, heat chocolate and coconut oil until melted, about 2 minutes.