Place treat cups or cupcake liners in a muffin pan.
Bake according to package directions. Cookies will puff up during the baking process but will quickly fall, leaving a nice little well. They are still nice and chewy. Allow to cool for thirty minutes or so.
Add a scoop of strawberry ice cream to the top of each cookie and smooth out the top. Freeze for at least two hours.
Remove cups/liners and serve with some strawberry topping, and garnish with whipped cream and a strawberry. Serve immediately.