In a food processor, pulse gluten free chocolate vanilla creme cookies until finely ground. Add in 3 tablespoons of melted coconut oil and pulse until fully combined.
Take cookie mixture and press firmly onto the bottom of a parchment lined 8-inch square pan. Freeze for at least 30 minutes for crust to set.
While crust is setting, take ice cream out of the freezer to soften. Depending on the type of ice cream, it should take 20-40 minutes.
When crust is set, spread the softened ice cream on top of it.
Melt together chocolate chips and ¼ tablespoon coconut oil. Drizzle this mixture over the top of the ice cream. Freeze for at least an hour before serving. Enjoy!