No churn Ferrero Rocher Ice Cream! A delicious creamy hazelnut chocolate ice cream that is the ultimate summer treat!

Once you make a no churn ice cream, it will be hard to go back to the original authentic way of making ice cream! Although you have to still wait for it to freeze it takes less time to make it this way!

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For the base of this no churn ice cream Martha Stewart may be the one most popularly credited for this recipe but hers includes vanilla. I’ve left it out of this recipe because it’s not needed due to the indulgent flavors of the Ferrero Rocher candies.

HOW TO MAKE FERRERO ROCHER ICE CREAM:

Ingredients:

• Heavy whipping cream. To ensure a nice creamy base.
• Sweetened condensed milk. The only sweetener you need.
• Ferrero Rocher candy. Rich, creamy chocolate hazelnut candy. So good!
• Hazlelnuts. This is an optional ingredient!
• TO MAKE IT CHOCOLATE: Cocoa Powder.

Directions:

1. Beat the whipping cream in a large bowl using a hand mixer or in bowl of stand up mixture. Beat till stiff peaks, about 3 minutes.
2. Pour the sweetened condensed milk into the bowl and fold in slowly using a silicone spatula. Set aside.
3. Crush candies into small pieces. Pour into mixture and fold in. Not too much or it will deflate.
4. Spread into a 8 or 9-inch loaf pan. Cover with foil and freeze for at least 5 hours or until firm.
5. Remove from freezer 10 minutes prior to serving.
6. (optional) top with chocolate syrup and chopped hazelnuts.

NOTES & STORAGE:

• It will be easier to whip the cream by adding a pinch of salt.
• Add chopped nuts for an extra crispy taste.
• FOR CHOCOLATE ICE CREAM: Add cocoa powder for a chocolatey, brownie colored ice cream.
• Overnight freezing is recommend.

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Ferrero Rocher Ice Cream

Yield: 10

Prep Time: 10 minutes

Additional Time: 5 hours

Total Time: 5 hours 10 minutes

No churn Ferrero Rocher Ice Cream! A delicious creamy hazelnut chocolate ice cream that is the ultimate summer treat!

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Ingredients

• 2 1/2 cups heavy whipping cream
• 1 cup condensed milk
• 20 Ferrero Rocher
• Optional:
• 3 tablespoons cocoa powder
• 1/2 cup hazelnuts, chopped
• chocolate syrup

Instructions

1. Beat the whipping cream in a large bowl using a hand mixer or in bowl of stand up mixture. Beat till stiff peaks, about 3 minutes.
2. Pour the sweetened condensed milk into the bowl and fold in slowly using a silicone spatula. Set aside.
3. Crush candies into small pieces. Pour into mixture and fold in. Not too much or it will deflate.
4. Spread into a 8 or 9-inch loaf pan. Cover with foil and freeze for at least 5 hours or until firm.
5. Remove from freezer 10 minutes prior to serving.
6. (optional) top with chocolate syrup and chopped hazelnuts.

Notes

• It will be easier to whip the cream by adding a pinch of salt.
• Add chopped nuts for an extra crispy taste.
• FOR CHOCOLATE ICE CREAM: Add cocoa powder for a chocolatey, brownie colored ice cream.
• Overnight freezing is recommend.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  HOTEC Food Grade Silicone Rubber Spatula Set Kitchen Utensils for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5
• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Snap-On Case, Beaters, Whisk, Black (62692)
• 
  Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 39gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 80mgSodium: 74mgCarbohydrates: 34gFiber: 2gSugar: 31gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*