Prepare Oreo pie crust and place in freezer.
Remove ice cream from freezer and allow to soften for 10-15 minutes. You do NOT want it to melt so keep a close eye on it.
When the ice cream has softened enough to remove from the container, place it in a stand mixer bowl along with the dough hook attachment.
Turn mixer to "low" and allow the ice cream to be mixed until it reaches a thick frozen yogurt consistency. Add coconut extract and macadamia nuts and mix for another minute or so.
Find a mixing bowl where the rim will easily fit inside the Oreo pie crust (if using a 9" pie crust, find a bowl where the rim is under 9"-- remember you will be placing the bowl upside down inside the crust).
Line the bowl with plastic wrap, spray with cooking spray, and scoop ice cream into the bowl. Cover and freeze overnight.
Remove ice cream and Oreo crust from freezer. Carefully place the bowl upside-down over the crust and pull at the plastic wrap until ice cream settles onto the crust. Remove bowl and plastic wrap from ice cream.
Spoon fudge topping over the ice cream "dome" (do not heat the fudge-- you don't want it to melt the ice cream. If you must heat to soften, only do it for a few seconds until soft enough to remove from the container) and spread evenly until ice cream in covered in fudge.
Freeze again until fudge becomes firm.
Remove from freezer and cut into slices. Top each slice with whipped cream, hot fudge (it's ok for this fudge to be hot), and macadamia nuts.