Candy-Coated Ice Cream Truffles

Directions

*Line a small baking sheet with parchment paper or aluminum foil

*Place it in the freezer until it's really cold. Using a small ice cream scoop, scoop out about 15 solid ice cream balls and place them on the baking sheet

*Freeze for about 20 minutes

*Meanwhile, turn your Heath bars into a pile of candy bar gravel by chopping them, pulsing them in a food processor, or bashing them with something heavy (Crumbs should be small, but not dust, you should still be able to identify the candy bar used)

*Pour the crumbs onto a large sheet of wax paper

*Working with 2 or 3 ice cream balls at a time, roll them in the Heath bar crumbs and place back on baking sheet

*Repeat with remaining balls and freeze for at least 15 minutes