Make a simple ice cream base. In a medium pot combine 1 3/4 cup whole milk, 1 3/4 cup heavy whipping cream, 1/4 cup sugar, 2 tbsp corn syrup or glucose syrup and 1/4 tsp xanthan gum. Heat until all sugars dissolve and small bubbles start forming on side of the pan. You do not need to boil the milk, just get it hot.
While hot, pour liquid over 6 Little Debbie Christmas Tree Cakes in a large heat safe bowl.
Stir until cakes disintegrate into the liquid. Use a strainer to remove any lumps if needed. Chill in refrigerator until very cold, at least two hours.
Churn in an ice cream maker.
Spoon ice cream into tree shaped silicone molds or use a piping bag with a large tip. Smooth over tops with a cake spatula or knife and place in freezer for 6 hours minimum to harden up.
Once fully hardened, remove trees from molds, placing on a piece of parchment in the freezer.
Make the white chocolate shell. Combine 300 grams of white chocolate and 85 g unrefined coconut oil in a small microwave safe bowl. Microwave for 30 seconds, stir and back in the microwave for another 30 seconds. Stir and microwave for 15 seconds increments until the chocolate is fully melted.
Pour melted chocolate into a small bowl that is deep enough to fully submerge the tree.
Use a wooden skewer to pierce the bottom of the tree, deep enough to hold it securely while dipping it into the chocolate, fully submerging it.
While the excess drips off, quickly shake some green sugar sprinkles onto the top side of the tree. Remove wooden skewer and place back on parchment in the freezer to fully set.
After covering all trees in chocolate, melt 1/2 cup of red candy melts and place in a piping bag with a small tip.
One by one, take tree out of freezer and pipe wavy lines like those on the original cakes. Return to freezer to set.
Allow a few hours to fully harden again before enjoying!