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:
- 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.
- Pour the sweetened condensed milk into the bowl and fold in slowly using a silicone spatula. Set aside.
- Crush candies into small pieces. Pour into mixture and fold in. Not too much or it will deflate.
- Spread into a 8 or 9-inch loaf pan. Cover with foil and freeze for at least 5 hours or until firm.
- Remove from freezer 10 minutes prior to serving.
- (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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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Ferrero Rocher Ice Cream
Equipment
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
- 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.
- Pour the sweetened condensed milk into the bowl and fold in slowly using a silicone spatula. Set aside.
- Crush candies into small pieces. Pour into mixture and fold in. Not too much or it will deflate.
- Spread into a 8 or 9-inch loaf pan. Cover with foil and freeze for at least 5 hours or until firm.
- Remove from freezer 10 minutes prior to serving.
- (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.
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