To make homemade ice cream, combine all ingredients, except vanilla, in a medium pot. Warm on the stove until coconut fat solids melt, and sugar is fully dissolved. Remove from heat and add vanilla. 

Transfer to a glass bowl, and allow to cool to room temperature. Chill for 2-3 hours. Then churn in the ice cream maker for 15 minutes. Transfer to a large container to harden in freezer, at least 2-3 hours (or overnight) 

To make the crust - First, preheat the oven to 350 degrees. Next, place all Enjoy Life Cookies in a gallon ziploc bag or food processor. If using a bag, seal it, making sure to remove most of the air in the bag. Carefully use a rolling pin, smash cookies until they become fine crumbs. Dump crumbs into a small mixing bowl.

To bowl add 4 tbsp coconut oil (or vegan butter) and sugar. Next, mix thoroughly until combined. Transfer crumb mixture to pie plate. Press mixture firmly against sides and bake in 350 degree oven for 5 minutes.

Once baked, remove the crust for Mud Pie from the oven and allow to cool completely.

Once pie crust is completely cooled, remove ice cream from the freezer and let it soften. Spoon in softened ice cream. If desired, sprinkle with almonds and drizzle with chocolate syrup. 

Place the whole pie in the freezer for a few hours (or overnight) to harden.

Once pie is hardened, remove and top with Coco Whip, almonds and chocolate syrup. You can refreeze or serve immediately.