Spray a 6 cup (½ cup each) silicone muffin pan with gluten-free cooking spray or brush lightly with oil. (This recipe works best with a silicone baking pan as it makes it easier to remove the s ’mores, but if all you have is a metal muffin tin just line it with paper cupcake liners.)

Let the ice cream soften at room temperature for about 10 minutes (it should be easy to scoop) or microwave on high power for 30 seconds.

Combine the gluten-free graham style crumbs and melted butter until fully mixed. Place a heaping tablespoon into each of the 6 cups of the muffin pan and press down firmly. Reserve the remaining crumbs for garnish. Sprinkle 1 teaspoon of chocolate chips into the bottom of each cup on top of the crust. Reserve the remaining chips for garnish. Scoop ½ cup of ice cream into each cup and press down firmly with the bottom of a glass. Freeze until firm, 1–2 hours.

Whip the cream until stiff peaks form. Remove the s’ mores from the muffin pan by pushing on the bottom of each muffin cup and popping them out. Top with the whipped cream and garnish with the remaining crumbs and chocolate chips.