• Remove homemade or store bought ice cream from freezer. Leave it out at room temperature and allow soften til mostly thawed. 
• Line muffin pan with paper muffin liners. Crush Oreos into crumbs using a food processor to pulse until crushed. Alternatively, place cookies in a ziplock bag and crush the cookies with a rolling pin.
• Use a tablespoon or measuring cup to spoon or pour the melted ice cream into the muffin liners. Fill each muffin liner halfway with the melted ice cream. Cover with plastic wrap and aluminum foil and freeze for 1 hour. 
• Sprinkle a layer of the cookie crumbs over the ice cream. Pour or spoon more ice cream on top (same or different flavor) over the Oreo crumbs. Cover and return pan to the freezer. Freeze 4 hours or overnight.
• Enjoy as mini ice cream cups or remove mini ice cream cakes from paper liners and place on a plate. Top with magic shell topping, whipped cream or any favorite sauce and toppings!

Magic Shell Topping (Optional)

• When ready to serve, make the magic shell. Place the chocolate and coconut oil in a medium bowl. Set the microwave to its lowest setting and microwave in 30 second bursts. Stir well in between bursts, until the mixture is smooth and the chocolate is just melted (it will continute to melt as you stir it). Allow to cool just slightly before using.
• Spoon or drizzle the magic shell over the mini ice cream cakes just before serving. If using sprinkles or other toppings, add them right away before the chocolate hardens.