1. Let ice cream stand at room temperature 15 minutes to soften.
2. Meanwhile, line a baking sheet with parchment paper, and place in freezer.
3. Process cookies in a food processor 1 minute or until mixture resembles coarse crumbs. Pour cookie crumbs into a shallow dish.
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.
Note: For testing purposes only, we used Girl Scout Trefoils cookies.