1box gluten and dairy free oreo cookies, crush 10 for the middle layer, 6 for the top layer. Use extra for garnish.
1containerSo Delicious Coco Whip
1tbsp(optional) corn syrup
Place bottom layer of ice cream on counter top to slightly thaw.
Place all of coconut milk in a medium size sauce pan over medium heat. Just before sauce boils take off the burner.
While coconut milk heats, place chocolate chips in a medium size bowl. Add corn syrup if using.
After coconut milk heats pour it over chocolate chips. Let sit for 3-4 minutes then stir well to combine. Set aside to allow ganache to slightly cool.
Wrap the sides of spring form pan with plastic wrap. Use an ice scream scooper to place both pints of vanilla ice cream in the bottom of spring form pan. Even out ice cream with an angled icing spatula.
Pour 1/2 to 3/4 cup of ganache over vanilla ice cream. Sprinkle crushed oreo crumbs over ganache.
Top spring form pan with plastic wrap and place in the freezer for 20-30 minutes.
Take out 2nd layer of ice cream (chocolate) to partially thaw.
Remove ice cream cake from the freezer and spread softened chocolate ice cream over oreo crumbs. Cover with plastic wrap and refreeze for a couple of hours. You want the cake to be well frozen for the next step.
Just prior to removing the cake from the freezer stir the container of Coco Whip well. Remove cake from freezer, dispose of top plastic wrap layer and release the spring form pan. Leave cake as it is on the spring form board or flip cake over onto a cake plate. Carefully remove the plastic wrap. Using an angled icing spatula "ice" top and sides of cake with Coco Whip.
Return to freezer for a least 30 minutes and then remove. Add a second layer of Coco Whip to entire cake. Place back in freezer.
Just before serving: reheat chocolate ganache if needed and spread even coat over top of ice cream cake. With angled icing spatula spread over top of cake. Push over edge of cake to create dripping effect.
Lastly, place 2-3 oreos in a baggie and crush with a rolling pin. Spread oreo crumbs evenly over top of cake.
Cake is ready to serve. Cover any leftovers and return to the freezer.