Crush the oreos in a food processor. Add the butter and pulse until a small ball forms.
Press the cookies into a pie tin, smoothing the bottom and sides.
Bake at 350 degrees for 10 minutes or chill the crust for 30 minutes.
Let the ice cream thaw a bit and then scoop into the cookie crust.
Form a rounded top and smooth with a spatula. Freeze while making the whipped cream.
Using a stand mixer with a whisk attachment, beat the heavy whipping cream.
Start at medium speed and slowly increase speed as it thickens.
Whip cream is done when it doesn't fall off the whisk.
Pipe the whipped cream on to the pie.
Top with Oreos, chocolate sauce and chopped almonds.
Freeze until ready to serve.