Allow ice cream to soften slightly.

Prepare a large cup of water, a large ice cream scoop, and a Gefen Parchment-lined baking sheet. Wet the scoop. Fill with a level scoop of ice cream and set neatly set on the baking sheet. Rinse scoop in water and repeat, working quickly so the ice cream doesn’t begin to melt. Place tray in freezer.

Place crunch ingredients in a medium ziplock bag and mash until you have fine crumbs. Transfer to a small bowl.

Working quickly, remove the ice cream balls from the freezer. Roll balls in the crumbs until well coated. Return ice cream balls to the freezer and allow to harden.

Next prepare the chocolate glaze: Place the glaze ingredients in a small saucepan and melt over low heat.

Working quickly, place one ice cream ball on a large slotted spoon. Pour chocolate glaze over the ball and carefully return to the baking sheet. Repeat with remaining balls. Sprinkle with remaining crunch and return to freezer until ready to serve.