Ferrero Rocher Ice Cream Pie

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

An ice cream pie that boasts a Ferrero Rocher-inspired chocolate brownie base and a decadent dairy vanilla ice cream center, finished with a crunchy chocolate hazelnut cream ganache… This is a dessert that will leave you dreaming for more.

SERVES 10–12

Brownie Layer

• 2 oz (55 g) dairy Rosemarie or Torino chocolate, chopped
• ¼ cup butter
• 2½ Tbsp sugar
• 2½ Tbsp light brown sugar
• 1 egg, room temperature
• ½ tsp vanilla extract
• ½ cup flour
• ¼ tsp kosher salt
• ¼ tsp baking powder
• 6 nougat- or hazelnut-cream-filled wafer rolls, chopped
• ¼ cup crunchy hazelnut cream (I used Baker’s Choice) or dairy praline, softened
• ½ gallon dairy vanilla ice cream
• chopped or whole wafer rolls, for garnish

Crunchy Hazelnut Ganache

• 2 oz (55 g) dairy Rosemarie or Torino chocolate, chopped
• ½ cup crunchy hazelnut spread or dairy praline spread
• ⅓ cup heavy cream

To prepare brownie layer: Preheat oven to 350°F (175°C).

Line a 9-inch (23-cm) springform pan with Palisades Parchment Paper. Spray bottom and sides with baking spray.