Peanut Butter and Chocolate Mini Ice Cream Pies

Directions

1. Line 5 muffin tins with cupcake liners (or plastic wrap).
2. Add cottage cheese, peanut butter, and honey to a food processor and blend until completely smooth.
3. Scoop and spread half the mixture into cupcake tins. Sprinkle 1 heaping tablespoon crushed cookie bits evenly over each. Repeat to create a second layer for each. Freeze 2 hours.
4. Turn frozen pies upside down onto a serving platter. Lift pan off and remove cupcake wrappers.
5. Place chocolate chips in a medium bowl. Heat cream in microwave until steaming. Pour over chocolate chips and let sit 5 minutes to melt. Whisk until smooth and drizzle over top of ice cream pies.
6. Serve immediately or return to the freezer until ready to serve.