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https://homeiswheretheboatis.net/2016/08/10/muffin-pan-ice-cream-smores/
Makes 6 servings using standard size nonstick muffin pan
Graham Cracker Crust Ingredients:
1 cup graham cracker crumbs
4 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Pinch Salt
Filling for cups:
6 scoops vanilla ice cream
Mini marshmallows (about half a bag)
Hot Fudge or Chocolate Sauce/ Syrup
Directions
For the graham cracker crust: Mix graham cracker crumbs, butter, sugar, cinnamon and pinch of salt together in a bowl until thoroughly combined. Press crust firmly into 6 wells in nonstick muffin tin to make individual crusts. Place muffin tin in freezer for 30 minutes to set. Remove from freezer and top each with a scoop of vanilla ice cream. Press mini marshmallows into ice cream, covering the scoop completely. Return to freezer for 2 hours or longer.
When ready to serve, use a kitchen torch to toast marshmallows or place pan with s'mores under the broiler until marshmallows brown, about 30 seconds. (Watch carefully as they burn easily). Place each s'more on a plate and drizzle with hot fudge/chocolate sauce.