Line the bottom and up the sides of a 9-inch round spring form pan with plastic wrap.
Place a 9-inch cake board (or round cardboard base cut to fit) inside pan. Place cooled chocolate cake in the center of cake board. Set aside.
Whip chilled heavy cream to soft peaks. Add in condensed milk and vanilla. Continue to whip to stiff peaks.
Spoon one-half of the vanilla ice cream mixture into the prepared spring form pan, filling the empty space around chocolate cake to cover the cake entirely. Add one half of fig jam in dollops on top of ice cream. Use a knife, toothpick, or chopstick to swirl jam into ice cream. Sprinkle chopped figs on top.
Add the rest of the vanilla ice cream followed by fig jam swirl and chopped figs, layering on top until spring form pan is full.
Cover ice cream cake with plastic wrap. Freeze overnight.
Unmold ice cream cake from spring form pan and remove all plastic wrap. Set aside.
Make white chocolate topping: in a small bowl, combine white chocolate chips and coconut oil. Gently melt in the microwave at 10-second intervals at half power until smooth and melted. Stir after each interval.
Pour and spread white chocolate mixture on the top of ice cream cake, allowing excess to drip off the sides of the cake. Work quickly to sprinkle additional chopped figs on top, as desired--white chocolate will harden immediately.
Allow ice cream cake to sit at room temperature for 15-20 minutes before slicing and serving.
To serve: Dip knife in warm water. Wipe off moisture and cut into ice cream cake. The heat from the knife should melt through the white chocolate creating a clean slice. It may take a little effort to cut through the chocolate cake.
Store any leftover slices covered (preferably in an airtight container) in the freezer for up to one week.