Using a Mini Food Processor or Ziploc bag, crush Oreo Cookies into fine crumbs.

Add about 1 Tablespoon Chocolate Shell Topping to the Cookie crumbs and blend or mix until thoroughly combined (NOTE: the cookie crumbs should stick together and form a solid crust when pressed together.)

Let Ice Cream soften or stir it until softened to a soft-serve consistency.

Line Muffin Pan with Silicone Cupcake Liner

Spoon Ice Cream into Cupcake Liners until it is about 3/4 of the way up.

Top with Cookie crumbs, pressing down to make sure the crust will be solid.

Freeze at least 30 minutes until hardened or until you are ready to use them. (Note: this is why I love this recipe for Valentine’s Day. You can make it the day or two in advance)

Remove the Ice Cream from the Silicone Baking Cup by placing it crust-side down onto a plate and peeling the Silicone Baking Cup away from the Ice Cream. If that method doesn’t work, dip the Silicone Baking Cup into warm water for a few second. Dry and place it crust-side down onto a plate and removing the Silicone Baking Cup.

Starting in the center of the Ice Cream, drizzle with Chocolate Shell to fully coat the top, moving toward the perimeter of the Ice Cream Pie until the Chocolate Shell starts to drip down the side.

10. Garnish with chopped Fresh Strawberries and a fancy back-and-forth drizzle of Chocolate Shell.