butter in small bowl. stir in brown sugar and toasted crumbs. mix well.
in each of 10 (5-ounce) paper drink cups, layer 1 1/2 tablespoons crumb mixture. with back of small spoon, press crumbs onto bottom and slightly up sides of cup. set in freezer 10 minutes.
gently spoon and pack enough ice cream into each cup to completely cover crumbs. (place cups in freezer if ice cream begins to melt.) divide preserves among cups, spooning evenly over ice cream. spoon remaining ice cream among cups. gently pack down. cover with foil and freeze six hours or overnight. (to make handling of cups easier, stand cups in muffin tin cups.) to serve, 