In a small microwavable bowl combine the chocolate and oil and microwave in short bursts until completely melted, no unmelted pieces remaining. Set aside to let cool.
Remove ice cream from the freezer and let sit for 5 minutes on the counter.
Peel the plastic off the candy canes and crush in a sealed plastic bag with a rolling pin or can of some kind.
In a loaf pan or another similarly sized container add a layer of vanilla ice cream. Sprinkle with candy cane pieces and drizzle with chocolate. Add another layer of vanilla ice cream and repeat until all ingredients are used up. Return ice cream to the freezer to firm up again before enjoying.
I like to save a little of the chocolate magic shell to drizzle over top just before enjoying but it's not necessary.
This ice cream is best after it's been in the freezer a few days as the candy canes begin to soften just a little, but can be enjoyed right away as well.
Be sure to crush your candy canes fairly well. Some of the garnish pieces in my pictures were a little too big. I would say no larger than 1/2 cm pieces would be good.