This recipe works best when everything is nice and cold. Be sure to use foil cups, as paper cups may leak when the ice cream melts.
Spread a layer of foil cupcake wrappers out on a rimmed baking sheet or 13x9" pan, and put in the freezer to chill down for 10 minutes. Prepare small bowls with various crushed toppings. Remove pan and cups from freezer.
Working quickly, scoop nice sized balls of ice cream, and use an extra spoon to shape them if needed. One at a time, drop the scoop into the nuts, candy, or cookies, and roll around until fully covered. You may need to lightly press to make the toppings stick. Once covered, drop the ice cream ball into a foil cup.
Repeat the process until all your prepared cups are full, and immediately put back in the freezer. You can make as many or as few as you like. Allow to chill at least 1 hour so everything gets nice and set. Serve immediately after removing from freezer. They work great as part of a dessert buffet. Enjoy!