Ice Cream Pie

• 16 double chocolate chip cookies (page 71)
• 2 tablespoons coconut oil
• 1/4 cup agave nectar
• 2 pints vegan vanilla ice cream (see resources)
• 1/2 cup chocolate sauce (page 93)

1. In a food processor, blend together 14 of the cookies, the oil, and the agave nectar.
2. Mix just long enough to grind the cookies.
3. Press the crumbled cookies into the bottom and up the side of a 10-inch pie pan to create the crust.
4. Place the pan in the freezer for 2 hours to firm the crust.
5. Remove the ice cream from the freezer and let it soften for 20 minutes.
6. Spread the ice cream over the firm crust, smoothing the top.
7. Pour the chocolate sauce into a squeeze bottle and drizzle it over the top of the pie in a zigzag pattern.
8. Crumble the remaining 2 cookies and sprinkle them decoratively over the pie.
9. Return the pie to the freezer for 1 hour to set before serving.
10. Place the pie in an airtight container and store in the freezer for up to 1 month.

chocolate chip cookies, coconut oil, nectar, vanilla ice cream, chocolate sauce

Taken from www.epicurious.com/recipes/food/views/ice-cream-pie-376965 (may not work)