Divide the cookie dough into 8 equal pieces, about 2 ounces/55 grams each, and press each piece into the muffin cups, flattening slightly to cover the bottom.

Bake until golden and set at the edges, 14 to 16 minutes.

While still warm, press the centers with the handle of a wooden spoon or a small glass to form cups, pushing the dough up the sides.

Let cool in the tin until fully set, about 1 hour, then carefully remove with a small offset spatula or knife.

Place the cookie cups on serving plates, fill each with a scoop of ice cream, and serve immediately.