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Prep Time
25 Mins
Stand Time
15 Mins
Freeze Time
30 Mins
Yield
Makes 16 truffles
Photo: William Dickey; Styling: Melanie Clarke

How to Make It

Step 1

Let ice cream stand at room temperature 15 minutes to soften.

Step 2

Meanwhile, line a baking sheet with parchment paper, and place in freezer.

Step 3

Process cookies in a food processor 1 minute or until mixture resembles coarse crumbs. Pour cookie crumbs into a shallow dish.

Step 4

Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll in cookie crumbs. Arrange on prepared baking sheet in freezer. Freeze truffles at least 30 minutes or up to 24 hours.

Step 5

Note: For testing purposes only, we used Girl Scout Samoas cookies.

Step 6

Trefoils Ice-cream Truffles: Substitute 1 sleeve (21 cookies) old-fashioned shortbread cookies for coconut-chocolate cookies. Proceed with recipe as directed. Makes 22 truffles. Prep: 25 min., Stand: 15 min., Freeze: 30 min. Note: For testing purposes only, we used Girl Scout Trefoils cookies.

Step 7

Do-Si-Dos Ice-cream Truffles: Substitute 1 sleeve (11 cookies) peanut butter-cream cookies for coconut-chocolate cookies. Proceed with recipe as directed. Makes 22 truffles. Prep: 25 min., Stand 15 min., Freeze: 30 min. Note: For testing purposes only, we used Girl Scout Do-Si-Dos cookies.

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