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Author Notes: Almost every bodega, pharmacy, or deli in NYC carries Ferrero Rocher gift boxes or 3 serving snack packs by checkout. Whenever I see those gold foils, the little voice in my head shouts “DO NOT BUY,” for fear I’ll finish an entire box before I’ve even walked into my apt. Totally irresistible, these Italian chocolate confections have a thin, crisp chocolate nut shell that gives way to a creamy, Nutella-like filling and a single hazelnut. I once asked my boyfriend what five food items he would take to a desert island, and Ferrero Rochers made both of our lists. Put those in front of us and it’s time to pay a visit to the Betty Crocker clinic for a serious chocolate rehab. Here’s an amazing, 4-ingredient ice cream pie that’s ready in no time and uses ingredients that can be found in any corner bodega. —Danielle Rehfeld Colen
- 1 8.8-ounce bag chocolate wafers (I used Quadratini)
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 pint Häagen-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. **I used a ceramic tart plate with flat sides