Remove vanilla and chocolate ice cream from freezer and allow to thaw completely. You can thaw them in the pints if desired, but it's easier to dump each pint into a pitcher for easier pouring.

Crush up cookie sandwiches. We place ours in a ziplock baggie and smash with a screwdriver.

Using your finger, lightly grease the muffin tin. TRUST ME. This step is necessary!

Trim strips of parchment paper to fit into the muffin tin deposits – this will make it easier to remove the ice cream cakes. Place in the muffin tin deposits in a cross pattern.

Once ice cream is completely melted, pour the vanilla layer into the muffin tin. Fill each with about 1/3 inch of vanilla ice cream. Place in the freezer, making sure the tin is level. Freeze 1 hour.

Sprinkle in crushed up cookies over the vanilla layer, distributing equally.

Lastly, pour chocolate ice cream over the cookie layer and return to freezer. Freeze 4 hours or overnight.

When you're ready to enjoy, remove from freezer and let them rest at room temperature for 3-5 minutes. Gently remove from the muffin tin and top with chocolate syrup, crushed nuts, or more cookies.

Enjoy!