Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up sides of greased muffin cups.

Bake at 350°F for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon the ice cream into each cup. Cover and freeze for 1-2 hours or until firm.

Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.