• Prepare cookie pie crust and place in the freezer.
• Remove ice cream from the freezer and allow it to soften for 10-15 minutes. (Be careful not to melt)
• Place the softened ice cream into a stand mixer fitted with the dough hook attachment. Turn the mixer to low and add the coconut extract and 1 cup macadamia nuts. Mix until incorporated.
• Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like.
• Warm espresso or coffee and mix into hot fudge sauce. Use a warmed knife to spread topping even over ice cream bombe.
• Freeze until ready to serve.
• Add whipped cream all around the bottom of the slice and the remaining chopped macadamia nuts before serving.

Cookie Crust

• To make the cookie crumbs, put cookies in a food processor and pulse until you have fine crumbs.
• Combine the cookie crumbs with melted butter and a pinch of salt in a medium bowl until the crumbs are fully moistened.
• Scrape into a 9-inch pie pan, then compress into an even layer with a flat-bottomed measuring cup or by hand.
• Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan.

Hot Fudge Sauce

• In a medium saucepan, gently whisk together the cocoa powder and sugar.
• Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt.
• Then when the mixture is nice and hot, add the vanilla and stir it to combine.
• Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.