Combine first 3 ingredients. Spread ice cream mixture into an 8-inch square pan. Cover and freeze 2 hours or until firm.
Combine peach spread and 2 tablespoons amaretto in a small saucepan. Cook over low heat, stirring constantly, until peach spread melts; set aside, and keep warm.
Place 1 cookie in each of 10 (2 1/2-inch) muffin cups. Firmly press cookies against bottoms and up sides of cups. Brush cookies evenly with remaining 2 tablespoons amaretto; let stand 15 minutes.
Remove cookie cups from pan, and place on individual dessert plates. Scoop ice cream mixture into cookie cups. Drizzle evenly with peach spread mixture.