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Originally, I was going for a chocolate-covered sugar cone vibe, but my grocery was out of sugar cones and I grabbed those extra-large cannoli-sized wafer rolls instead. It turned out great!
2 bars semi-sweet chocolate
12 extra-large cannoli-sized wafer rolls, crushed
56 ounces (1.65 liters) pareve vanilla ice cream, slightly softened
pareve caramel drizzle
Melt the chocolate (I use a trick Chanie taught me: I put the chocolate in a heavy-duty ziplock bag and hang it inside my urn for a few minutes).
Mix crushed wafer rolls with chocolate. Spread thinly on a Gefen Parchment-covered baking sheet and refrigerate for 10 minutes or until set.
Break up chocolate by hand, or put it into a bag and hit it a few times with a rolling pin until most pieces are bite-sized or smaller. Add to ice cream.
Drizzle generously with caramel, and mix until the elements are lightly layered and mixed together but not completely combined. Freeze completely.
Styling and Photography by Sina Mizrahi
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