3/4 cup butter, softened
1/4 cup packed brown sugar
1 pint vanilla ice cream
1/4 cup milk
1 egg, lightly beaten
1 cup chocolate syrup
1/2 cup glaze liquid
1 cup milk
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract for decoration
Melt butter in small saucepan over low heat. Bring to a boil, stirring constantly, until smooth. Stir in brown sugar and ice cream. Reduce heat to medium and whisk. Bring mixture to a full boil, stirring constantly, then remove from heat. Stir in milk, egg and chocolate syrup; whisk until mixture is thickened. Stir in grated lemon zest.
Pour mixture into 12 muffin cups. Fold remaining 1/4 cup brown sugar mixture over top of pockets. Fill muffin with whipped topping. Pour mixture into prepared cookie sheet.
Bake at 375 degrees F for 8 to 10 minutes. Turn heat to medium, and stir with spoon to loosen cookie crust from sides of pans. Remove muffins from pans. Cool completely. Refrigerate remaining 1/4 cup brown sugar mixture. Cut into squares. Serve warm.