I found this fabulous recipe at Emiline's blog Sugar Plum. It seems like just the right size for portion control when you're craving something cold and sweat. Here is the recipe:
Mini Butterfinger Ice Cream Cakes (Photo & Recipe by Emiline)
8 Peanut Butter-Cream Filled Oreo Cookies, finely ground
1 1/2 tablespoons unsalted butter, melted
1 pint vanilla ice cream, softened
4 mini Butterfingers, coarsely chopped
1 heaping teaspoon of creamy peanut butter
3 tablespoons coarsely chopped salted peanuts
1 1/2 ounces dark chocolate, melted
1 heaping teaspoon of caramel topping
Combine the Oreo cookie crumbs and melted butter, in a small mixing bowl, and stir until well combined. Press into the bottom of 6 muffin cups; freeze for 10 minutes.
In a small mixing bowl, stir together ice cream and Butterfinger until well combined. Roughly swirl the peanut butter into the ice cream; divide into muffin cups, and smooth the surface.
Freeze for 15 minutes. Evenly top with peanuts, then drizzle chocolate and caramel over the tops. Freeze for 1 hour, or until ready to serve.
Yield: 6 mini ice cream cakes