Melt the chocolate with a double broiler.

Once melted, use a baster brush to spread chocolate in a thin layer on all sides of the silicone mold and place in the freezer. The excess chocolate will be reheated and used to finalize the dessert.

In a stand mixer, whip the cream, sweetened condensed milk and vanilla extract together until lightly whipped.

Once whipped, fold in the chocolate cookie crumbles. Fill the frozen molds with filling and place back in the freezer to set.

Re-heat the chocolate in the double broiler (if clumpy when reheating, add a little more coconut oil to smooth).

Top the frozen ice cream with a thin layer of chocolate and freeze to set the bars.