Crust

Add whole Oreo cookies to food processor and blend until it's the same consistency as bread crumbs.

Melt butter, add to Oreo crumbs and combine until well blended

Put mixture into 9 inch pan and press evenly to the bottom and up the sides.

Refrigerate for at least 1 hour

Toasted Coconut and Almond Ice Cream

In a pan, over medium heat, toast the coconut until browned.  Set aside.

In a pan, over medium heat, toast the almond slices until browned.  Place on a piece of waxed paper.

Melt chocolate chips in the microwave and drizzle over the almond slices.  Place the sheet in the freezer for 5 minutes.

Using a mixer whip the heavy cream until stiff peaks form.

Add condensed milk, condensed milk and vanilla and whip until smooth.

Fold toasted coconut and almonds with the chocolate into the cream mixture.

Place the mixture into a freezer safe container and freeze for 3-4 hours.

Remove from freezer and pour ice cream mixture into the pie pan.

Chocolate Ganache

Add chocolate chips to a medium bowl.

Pour heavy cream into a microwave safe bowl and heat for 45 seconds.

Pour warm heavy cream over the chocolate chips and let sit for 2 minutes.

Whisk until combined and smooth.

Putting the Pie Together

Remove pie from freezer and pur ganache on top of ice cream.  Spread evenly.

Place back in the freezer for 1-2 hours.

Sprinkly with coconut flakes and sliced almonds.