In a mixing bowl, combine 3/4 cup aquafaba and 1/4 tsp cream of tartar.
Mix for 7 minutes with an electric mixer, stirring occasionally to scrape the edges.
Mix in 1 cup powdered sugar, a little at a time, to the beaten aquafaba for another 2 minutes.
Set aside the bowl of whipped aquafaba once it has been beaten for a 10 minutes
In a separate mixing dish, combine 2 cups vegan cream cheese, crème de Menthe, and melted refined coconut oil with an electric mixer.
Add 2 cups powdered sugar to the cream cheese mixture slowly, 1/2 cup at a time, mixing well after each addition.
To prevent the mixture from becoming too soggy, sprinkle with chocolate chips or cookie crumbs and fold it together with a spatula.
Make sure there's enough room for the filling, and don't be afraid to add some extra chocolate chips or cookie crumbs if desired.
Freeze for at least 6 hours or overnight. Frozen is best.