Samoas Ice-cream Truffles

Prep: 25 min., Stand: 15 min., Freeze: 30 min.

Yield: Makes 16 truffles

Ingredients

• 1  pt. vanilla ice cream
• 8  coconut-chocolate cookies

Preparation

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 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.