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1.
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Place a plate lined with wax paper in the freezer for 10 minutes.
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2.
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With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer.
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Freeze for at least 30 minutes, or until firm.
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3.
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Pulse the wafers in a food processor until finely ground.
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Transfer to a sheet of wax paper.
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4.
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Working quickly, roll the ice cream balls in the ground wafers to coat completely.
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Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.
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5.
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Serve in foil bonbon cups, if desired, or simply arranged on small plates.
