Prep your pan: Use a 9-inch pie dish or springform pan. Line the bottom with parchment for easy release. Set aside.

Make the crust: Pulse cookies into fine crumbs. Stir in melted butter, sugar, and salt until the mixture looks like damp sand.

Press and chill: Firmly press crumbs into the bottom and up the sides of the pan. Use a measuring cup to compact it. Freeze for 15–20 minutes until set.

Soften the ice cream: Let it sit at room temperature for 10–15 minutes until scoopable but not runny. Stir in vanilla and your mix-ins.

Fill the crust: Spoon the softened ice cream into the chilled crust. Smooth the top with an offset spatula. Work quickly so it doesn’t melt.

Freeze to firm: Cover tightly with plastic wrap or foil. Freeze for at least 4 hours, preferably overnight, until fully set.

Make the topping: Melt chocolate chips with coconut oil in a microwave (20–30 second bursts) or over a double boiler. Stir until glossy and smooth.

Add the chocolate shell: Let the chocolate cool for 3–4 minutes so it doesn’t melt the ice cream. Pour over the frozen pie and tilt the pan to spread. Sprinkle flaky salt if using.

Final freeze: Return the pie to the freezer for 20–30 minutes to set the topping.

Serve: Let the pie sit at room temperature for 8–10 minutes before slicing. Warm a knife under hot water, wipe dry, and cut clean slices.