Coffee Almond Ice Cream Cake

Preheat oven to 350 F.

In a food processor, process the cookies and the coconut oil into a fine powder. Press this cookie powder into a 12 by 12 inch (or similar size) baking dish to form the crust. Bake the crust at 350 F for fifteen minutes.

While the crust is baking, take the ice cream out of the freezer and let it soften a bit on the counter.

When crust is done remove it from the oven. Spread the cocoa almond spread on the hot cookie crust. Allow crust to cool a bit.

When the crust has slightly cooled for five minutes, put it in the freezer for fifteen minutes.

Remove crust from the freezer. Spread the softened ice cream over the cookie crust as best as you can (it’s kind of a pain, I know). Put the ice cream cake back in the freezer to refreeze for at least 45 minutes.