Add OREOS to a food processor and pulse until cookies are finely crumbled. Add cream cheese and ice cream, process until smooth. Pour into a shallow dish, cover and place in the freezer for 20 minutes.

Remove from freezer and using a medium cookie scoop, scoop onto a lined baking sheet about 1 inch apart. Place baking sheet in freezer for 1 to 2 hours or until firm.

In a microwave safe bowl, add milk chocolate chips and microwave in 30 second intervals, stirring in between until melted and smooth.

Remove truffles a few at a time and dip each into melted chocolate. Carefully scrape excess from bottom of truffle and place on a lined baking sheet. After you have coated about 6, return them to the freezer. Repeat with remaining truffles. Re-heating chocolate if necessary.

Place white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring in between, until melted and smooth. Pour into a zip top bag and snip the corner. Drizzle over frozen truffles and place back in freezer for about 10 minutes.

Place OREO-Coffee Ice Cream Truffles into a Freezer zip top bag or air tight container in the freezer until ready to serve.