Drop the ball into the crushed cookies and coat all around. Place in freezer to re-freeze. Repeat as many times as you would like.
Cut a square of saran wrap. Scoop out one scoop of ice cream onto the saran wrap. Place a truffle on top and push it into the middle slightly. Top with a second scoop of ice cream. Twist up the saran wrap to cover the ice cream and quickly mold into a ball.
Pulse the remaining cookies in the food processor until coarsely chopped. Pour into a shallow bowl and set aside.
Add half of the mint chocolate cookies to the bowl of a food processor. Run until finely ground. Add the hot fudge and pulse until the mixture is evenly combined. Roll the mixture into 1" balls. Place on a plate and refrigerate until solid.