Place nuts in shallow bowl. Use a baking sheet that will fit into the freezer with wax paper. Divide ice cream into eight 1/2-cup scoops and shape into balls. Roll each ball in the nuts to coat; place on prepared sheet. Freeze at least 3 hours, until very hard. To proceed, beat egg in shallow bowl; place crushed wafers in another. Roll each ice cream ball first in egg then in wafers, to coat completely. Freeze again until very hard, about 3 hours more.
To serve, heat 3 inches of oil to 375 degrees in a deep stockpot or Dutch oven over medium-high heat. Place a wire rack on a baking sheet near stove. When oil is ready, take ice cream balls from freezer and fry several at a time until coating is crisp, about 30 seconds. Transfer to wire rack to drain. Serve at once, with chocolate sauce or as desired. Serves 8