Melt 1 quart of the ice cream until spreadable (I usually just leave it out for a half hour or so after buying it from the store).

Line a 10 inch springform pan with parchment paper including the sides. Spread the ice cream on the bottom of the springform pan, and up the sides as best you can. Freeze for two or more hours.

Remove pan from freezer, and fill the middle of the ice cream cake with crushed cookies and chocolate syrup or fudge topping. Place in the freezer again. The chocolate might not freeze all the way.

Melt the last 1 quart of ice cream until spreadable. Remove pan from freezer, and spread the rest of the ice cream until smooth. Don't worry if the parchment paper makes the sides wrinkly because it will be covered later. Freeze for 3 hours to overnight. Place the non-dairy whip in the refrigerator to soften at this time.

Remove pan from freezer, remove the springform pan from the cake carefully, and place the cake on a serving plate (make sure it fits in your freezer). Spread the entire container of non-dairy whip on the top and sides of the cake. Refreeze for a couple of minutes and then decorate as desired. Freeze as needed.

Remove cake 10 minutes before serving, slice and enjoy!