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Ferrero Rocher Ice Cream

No churn Ferrero Rocher Ice Cream! A delicious creamy hazelnut chocolate ice cream that is the ultimate summer treat!
Course Frozen Desserts
Cuisine American
Prep Time 10 minutes
Additional Time 5 hours
Total Time 5 hours 10 minutes
Servings 10
Calories 508kcal
Author Nancy Piran

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.

Nutrition

Serving: 1g | Calories: 508kcal | Carbohydrates: 34g | Protein: 7g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 74mg | Fiber: 2g | Sugar: 31g