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1
Line large rimmed baking sheet with waxed paper.
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2
Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet.
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3
Freeze ice cream overnight.
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4
Combine chopped chocolate and vegetable oil in large metal bowl.
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5
Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth.
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6
Remove bowl from over water.
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7
Cool chocolate until barely lukewarm.
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8
Place almonds, coconut, and pistachios in 3 separate medium bowls.
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9
Line 3 pie dishes or plates with waxed paper.
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10
Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate.
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11
Using fork, turn to coat and lift out chocolate-coated ball.
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12
Drop ball off fork into bowl with almonds, using hands to turn to coat.
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13
Place truffle in 1 prepared pie dish.
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14
Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer.
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15
Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios.
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16
Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen.
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17
(Can be made 3 days ahead.
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18
Keep frozen.)
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19
Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.
