Vegan Ice Cream cake

Growing up my Grammi would often make ice cream cakes for our birthdays.  They were messy, packed full of sugar and chocolate and just plain marvelous.  However nowadays I have a harder time processing dairy and due to all the documentaries and books (Food, Inc., The Omnivore's Dilemma, etc.) I have read recently try not to touch dairy anymore than necessary.  Plus I have this friend who is trying to go vegan so I decided to try my had at making an ice cream cake similar to my Grammi's but more in keeping with my dietary requirements.

I know it isn't a brilliant presentation style, but it does taste rather nice and the wax paper does wonders for clean up.

Required items:
Trader Jo's Jo Jo's (or gluten free equivalent)
Earth Balance- 4 tbsps
1 container soy ice cream (I used Trader Joe's but I would imagine any vegan ice cream would work; I will note that the Trader Joe's Soy ice cream took a full 15 hours to firm up.)
Vegan chocolate chips.
Spring Form pan

Use a food processor to chop the Jo Jo's until they are mostly chopped.  Save a couple for the top to decorate or to add cookie crumbles.  Melt the Earth Balance and pour into a bowl with the chopped Jo Jo's.  Stir until the Jo Jo's are well coated. 

Line spring form pan with wax paper and then pour the Jo Jo mixture in and firm press down to create the crust.  Put this in the freezer for about an hour until cookie crust is firm and chilled.

If your ice cream is solid pull that out to thaw while your crust is firming.  If your ice cream is rather creamy then wait until the crust is firm.  Once the crust is solid scoop out the softened ice cream and smooth over cookie.  If you like you can layer in the chocolate chips, nuts or other goodies, but I simply added the whole container of soy ice cream.

Sprinkle the chocolate chips or cookie crumbles. 

Let firm in freezer for at least 10 hours.