Line a sheet pan with parchment paper. Using a small ice cream scoop or tablespoon, scoop out 1-ounce balls of ice cream and place them, not touching, on the prepared pan. (You’ll have about 16 balls of ice cream.) Slip the pan into the freezer and freeze the balls until solid, about 4 hours.
While the ice cream balls are freezing, crush the biscuits or graham crackers until coarsely ground. In a frying pan, heat 1 tablespoon of the ghee over medium heat. When the ghee has melted, add the crushed biscuits, reduce the heat to medium-low, and toast, stirring continuously, until golden brown, about 4 minutes. Remove from the heat, pour into a shallow bowl, and let cool completely. Set aside until needed. Wipe out the pan and reserve.
When ready to assemble, add the remaining 1 tablespoon ghee to the reserved pan, melt over low heat, pour into a small heatproof bowl, and let cool. remove the ice cream balls from the freezer. One at a time, coat them on all sides with the ghee, quickly roll them in the toasted crumbs, coating on all sides, and return them to the sheet pan.
When all the balls are coated, serve immediately with the sauce or return them to the freezer for up to 4 hours before serving. Serve with the sauce on the side for dipping.