1. Line an 8-inch bowl with plastic wrap, with excess hanging over the sides. Set the chocolate ice cream out to soften at room temperature for 30 minutes. Fill the bowl with ice cream, one scoop at a time. Fill the bottom 1/4 of the bowl and along the sides. Using a similar 5-inch to 6-inch bowl, press the bowl into the ice cream. Adjust the position, so it fits evenly in the ice cream. If necessary, add or remove ice cream to create a tight fit. Line the ice cream with plastic wrap. Press the smaller bowl into the ice cream. Wrap the excess plastic around the top of the bowl to secure it. Place in the freezer overnight.  
2. Remove the mint chocolate chip ice cream from the freezer. Let soften at room temperature for 30 minutes. When soft, remove the ice cream bowl from the freezer. Unwrap the plastic, and pull the smaller bowl out of the center. 
3. Fill the hole with the mint chocolate chip ice cream, and press firmly. Add more ice cream to fill the hole, if necessary. Smooth the ice cream with a spatula. Fold the plastic wrap back over the bowl, and freeze overnight. 
4. When ready to serve, add chocolate chips and coconut oil to a bowl. Microwave for 20-second intervals until smooth, stirring between each time. Remove the bombe treat from the freezer, and unwrap the plastic. Invert onto a plate, letting it fall naturally onto the plate. Unwrap the plastic, and use a spatula to smooth out the wrinkles from the plastic. Drizzle the melted chocolate on the top and down the sides of the bombe. Quickly place the assorted chocolates and cookies before the chocolate topping hardens. 

Per Serving: 

Calories: 460, Fat: 26 g (15 g Saturated Fat), Cholesterol: 70 mg, Sodium: 160 mg, Carbohydrates: 49 g, Fiber: 1 g, Protein: 9 g.