In a food processor, grind the Oreos into a fine flour. Pour the ground Oreos into a bowl and add in the melted butter. Stir everything together to combine.

Pour the Oreo/butter mixture into your prepared pie pan and use your hands to spread the mixture evenly on the bottom and sides of the pie pan. Press the mixture firmly to make it compact.

Bake the Oreo crust for 10 minutes.

Remove the crust from the oven and allow it to cool completely.

About 10-20 minutes before you want to fill the oreo crust, remove your ice cream from the freezer to allow it to thaw. Then spread the 2 pints of ice cream evenly over top of the Oreo crust.

Place the cake back in the freezer to allow the ice cream to reharden.

Remove the cake from the freezer a few minutes before cutting or use a knife run under hot water to cut the cake.

Serve with coconut whipped cream and chocolate sauce!