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In a small saucepan (or in the microwave), heat heavy cream until bubbles form around the edge of your pot or bowl. To prepare the ganache: Place chopped chocolate and hazelnut spread in a small bowl. Spread softened ice cream over cooled base and freeze until firm. Spread 1⁄ 4 cup warm hazelnut or praline spread over the warm cake. Mix well.Īdd sugars, egg, vanilla, flour, salt, and baking powder.

Melt butter and chocolate in a microwave in 20-second increments. Spray bottom and sides with baking spray. Line a 9-inch (23-cm) springform pan with Palisades Parchment Paper. To prepare brownie layer: Preheat oven to 350☏ (175☌). ½ cup crunchy hazelnut spread or dairy praline spread.chopped or whole wafer rolls, for garnish.¼ cup crunchy hazelnut cream (I used Baker’s Choice) or dairy praline, softened.6 nougat- or hazelnut-cream-filled wafer rolls, chopped.2 oz (55 g) dairy Rosemarie or Torino chocolate, chopped.Food prep and styling by Chef Suzie GornishĪn 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.