Place 12 of the chocolate sandwich cookies in a ziploc bag and seal it, removing all the air. Use a rolling pin to gently crush the cookies into crumbs.
Place the vegan buttery spread in a microwave safe bowl and heat in the microwave for about 20 seconds until melted.
Add the cookie crumbs to the melted vegan buttery spread and mix together.
Place some of the cookie crust mixture into each cupcake liner, and press down with the back of a spoon.
Spoon some ice cream on top of each crust, and smooth it out. Take the two remaining cookies and break into small pieces and sprinkle on top of the ice cream.
Place the muffin tin in the freezer so the ice cream pies can firm up. This should take about an hour. Enjoy!
Notes
If you can't find store bought sandwich cookies that work for you, you can try making your own chocolate sandwich cookies.These ice cream pies should last in the freezer for about three months when stored in a freezer bag.