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.

Drizzle generously with caramel, and mix until the elements are lightly layered and mixed together but not completely combined. Freeze completely.

(Originally featured in Family Table, Issue 800)