Ice Cream OREO Truffles

Ingredients

• Perry’s White Christmas or Peppermint Stick ice cream (or another flavor of preference)
• 1 box of OREOs, crushed (Winter OREOs to get the nice red color from the frosting)
• Gingersnap cookies, crushed (optional)

Directions

1. Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet.
2. Crush the OREOs in food processor.  If also using Gingersnaps, crush them in food processor, separately from the OREOs.
3. Making sure the ice cream is nice and frozen, take out of the freezer, and use a small cookie scoop or melon ball scoop to form ice cream into one inch balls and place on a foil-lined baking sheet.  Freeze balls again for at least 20 minutes once scooped.
4. Roll in OREO crumbs and/or Gingersnap crumbs.  You may have to use your hands a little to press the crumbs onto the ice cream balls.
5. Freeze again and then enjoy!