Caramel Wafer Roll 

Styling and Photography by Sina Mizrahi

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!

SERVES 10

• 2 bars semi-sweet chocolate
• 12 extra-large cannoli-sized wafer rolls, crushed
• 56 oz (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 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.