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Recipe by Southern Living March 2008

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Credit: William Dickey; Styling: Melanie Clarke

Recipe Summary

prep:
25 mins
stand:
15 mins
freeze:
30 mins
total:
1 hr 10 mins
Yield:
Makes 16 truffles
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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 Samoas cookies.

  • 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.

  • 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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