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.

Pulse the remaining cookies in the food processor until coarsely chopped. Pour into a shallow bowl and set aside.

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.

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.

When balls have re-frozen (roughly 30-60 minutes), heat 2" of oil in a saucepan to 375F. Prepare any desired toppings (warm hot fudge, whipped cream, etc)

Add the flour and baking soda to a medium sized bowl, then whisk in the egg and water. Coat each ice cream ball in the tempura batter, drop carefully into the oil and fry for 15-20 seconds until golden brown and crispy.

Drizzle with hot fudge and serve immediately.

Top with hot fudge