Line a muffin pan with four paper muffin liners.
Blend the cookies until they've made tiny, smooth cookie crumbs.
Add the cookie crumbs to the bottom of the muffin cups and press down with your fingers to create a cookie crust. If the cookie crumbs do not have enough moisture to stick together, place them back in the blender and add a tsp of maple syrup and blend once more.
Add the perfectlyfree salted caramel frozen bites to your blender with 1/4 cup coconut milk.
Blend until smooth.
Pour the ice cream mixture over the cookie crumbs until the muffin cup is 2/3 full.
Place in the freezer for 1 hour.
Optional: drizzle the tops with caramel sauce and add a sprinkle of coarse sea salt. Place back in the freezer for 30 minutes.