In a large saucepan, melt the coconut oil or butter over medium heat.
Once the coconut oil or butter is melted, turn off the heat but keep the saucepan on the stove. Add the cacao powder and coconut sugar and stir to combine.
Stir in the rice crispy cereal until everything is thoroughly combined.
Press the chocolate rice crispy mixture into your chosen ice cream cake pan (e.g. circle springform pan, ice cream cake pan, cheesecake pan, pie plate). Place the ice cream cake pan in the freezer for at least 4 hours.
Assembling the Cake
Get the chocolate ice cream out to soften. NadaMoo ice cream takes about 5-8 minutes to soften. Once softened, spread the ice cream over the frozen rice crispy cereal base. Put the cake back in the freezer for at least 10 hours.
Get the vanilla ice cream out to soften. Once softened, spread the vanilla ice cream over the chocolate ice cream layer.
Crush the chocolate sandwich cookies and sprinkle them over the vanilla ice cream. Place the cake back in the freezer for at least 5 hours.
Let the cake soften for a few minutes before slicing and serving!