Preparation

• scoop 6 1/3-cup balls of ice cream onto a plate lined with film wrap and freeze.
  
  For the wafer crumb crust:
  
  1 1/4 cups finely ground chocolate wafers
  1 teaspoon confectioners' sugar
  5 teaspoons unsalted butter, melted
  
  Preheat oven to 350 degrees.
  Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the melted butter.
  Spoon 3 tablespoons of the crumb into the center of 6 3-inch fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and up the sides of the pans. The crusts should be about 1/4 inch thick.
  Place the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and cool. (can be made a day ahead.)
  
  To assemble:
  Preheat oven to 500 degrees. Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper. Place an ice cream ball in the center of each tartlet. Freeze.
  
  To serve, spoon 2 to 3 tablespoons fudge sauce onto each of 6 warm dessert plates. Drizzle with chocolate sauce.
  Prepare the meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe and completely cover the ice cream with meringue.
  Bake for one minute to brown meringue. Watch carefully.