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Ice Cream Truffles

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  • Scoops of Perry's Ice Cream - French Vanilla (we used French Vanilla but any flavor works)
  • 1 box of cream-filled cookies, crushed OR other topping (we used coconut shreds for some)


  1. Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet
  2. Crush cookies by hand or in food processor
  3. When French Vanilla is well frozen, use a small cookie scoop or melon ball scoop to form ice cream into one inch balls. Place on foil-lined baking sheet
  4. Once scooped, freeze balls for at least 20 minutes
  5. Roll in cookie crumbs and/or other toppings, such as coconut shreds.  If needed, press crumbs onto ice cream balls with your hands
  6. Freeze again and enjoy!


Original recipe by Wishes and Dishes

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