Prepare a standard 12-slot muffin tin with paper cupcake liners.
In a large bowl
Combine cookie crumbs
Melted butter
And sugar.
Distribute the mixture evenly into each liner.
Press down gently with a small glass to form an even crust
Then set aside.
Allow the ice cream to thaw for 20-30 minutes at room temperature while the crusts are firming up.
Using a spoon add 2 scoops of thawed ice cream to each cupcake
And smooth the top so that it’s flat.
Return the cupcakes to the freezer until the ice cream is firm
Which may take a few hours.
Once the cupcakes are frozen
Top them with whipped cream
And a drizzle of chocolate.
Before serving
Let the cupcakes sit at room temperature for about 10 minutes to soften
