Ice Cream Pie - chocolate chip cookies

Method

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