Chill the can of coconut milk in the refrigerator for 24 hours.

Line a 6-inch cake pan with plastic wrap, use enough so there is extra plastic wrap hanging over the sides. Add the softened vanilla bean ice cream to the prepared pan and evenly smooth it out to fill the bottom of the pan. Top with the sandwich cookie crumbs, spreading them evenly over the ice cream.

Add the chocolate ice cream to the top and evenly spread it to fill the pan, making the top as smooth as possible. Freeze until completely set, about 1-2 hours.

When the freezer cake is completely frozen, prepare the coconut whipped cream. Open the can of coconut milk upside-down and discard the coconut water/liquid (you can save it for smoothies if you want). Add the coconut cream (the thick part that's left in the can) to a large bowl. Add the powdered sugar and vanilla extract. Use a hand mixer or stand mixer to whisk until a thick cream forms, like whipped cream.

Remove the freezer cake from the freezer and use the extra plastic wrap to pull the freezer cake from the pan. Invert the freezer cake onto a cake plate and remove the plastic wrap.

Frost the freezer cake with the coconut whipped cream and top with sprinkles if desired. Serve immediately or freeze until ready to serve. Let the cake sit at room temperature for 5-10 minutes before serving for easier slicing.