2 packages of Mi-Del Dairy and Gluten free "Oreos"
2 pints of vanilla ice cream, I used So Delicious Cashew Very Vanilla Ice Cream, softened
¼ cup (or more) chocolate fudge
1 container of So Delicious Coconut Whip Cream, thawed, or your own
Magic Shell drizzle (I made my own with ¾ cup Enjoy Life Chocolate chips and 1 Tbsp coconut oil, melted together)
Instructions
Place all the cookies in a plastic zip lock and crush with a rolling pin. Use all but 1 cup and loosely press to the bottom of an 8x8 pan.
Spread the softened ice cream carefully over the cookie crumble.
Squirt the fudge as evenly as you'd like over the ice cream. I was pretty liberal with mine. Place in the freezer for about 10 minutes to harden a bit.
Spread the thawed whip cream over the fudge
Top with the remaining cup of cookie crumble and drizzle with magic shell
Recipe by OhYaGood at http://www.ohyagood.com/dairy-free-ice-cream-cake/