Ferrero Rocher Ice Cream Pie
- 1 8.8-ounce bag chocolate wafers (I used Quadratini)
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 pint Haagen-Dazs chocolate ice cream, just slightly softened*
- 16 Ferrero Rocher chocolates, halved and quartered
- Place the wafers in a Ziploc bag, crush with your hands until fine, and place in a mixing bowl.
- Combine the melted butter with the crushed wafers. Press into the bottom of a parchment lined 9" tart plate** and freeze for 10 minutes.
- Using an offset spatula, spread the ice cream over the wafer crust. Rinse the spatula under running cold water then use it to smooth the surface of the ice cream. Working quickly, garnish the cake with the candy pieces and freeze at least 2 hours or overnight before serving.
- *I find that placing the ice cream in your refrigerator for about 25-30 minutes gets you just the right consistency for spreadability without melting.rn **I used a ceramic tart plate with flat sides
chocolate wafers, unsalted butter, hueagen, rocher chocolates
Taken from food52.com/recipes/68980-ferrero-rocher-ice-cream-pie (may not work)