Preheat oven to 350 F. Remove ice cream from the freezer to let it soften.

In a food processor, pulse oreo cookies until finely ground. Add butter and process until it’s distributed and you have wet crumbs.

Press the crumbs into a 9” tart pan, on the bottom and up the sides. Bake it for about 5 minutes, then let it cool on the counter. Once it’s cool to touch, place it in the freezer for about 10 minutes.

Smooth the ice cream into the crust into one layer, return the pie to the freezer.

Over a double boiler, melt the chocolate with the oil. Stir until smooth.

Once melted but not too hot pour it over the chocolate ice cream and use an offset spatula to smooth it over to the edges. Return to freezer for 5 minutes.

Sprinkle salt over the top, return to freezer to fully firm up.

Store in freezer but also, eat asap.