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Line a loaf pan (mine is 8.5 x 4.5) with parchment or wax paper and set aside
Add all of your ingredients except the ice cream to a food processor and pulse until well combined. The texture will be like thick, sticky sand.
Divide the mixture in two and press one half of the mixture into your prepared loaf tin until its in an even layer.
Freeze for 20 minutes then remove the cookie layer from the loaf tin, using a knife to loosen up the edges first. Keeping this layer on the parchment paper, place it on a plate and return it to the freezer.
Make your second layer by following the same steps as the first: press the remaining half of the mixture into your prepared loaf tin until its in an even layer and freeze for 20 minutes.
While this layer freezes, place your ice cream in the fridge to soften.
Once both layers have frozen, add your ice cream layer by scooping your softened ice cream into a ¾ - 1 inch thick layer. Remove your first cookie layer from the freezer, peel the parchment off, and layer it on top of the ice cream. Return the loaf tin to the freezer and freeze overnight or at least 6 hours.
Slice**, serve, and enjoy!