This homemade Ferrero Rocher ice cream combines creamy Nutella ice cream swirled with chunks of chocolaty, crispy, hazelnutty Ferrero Rochers, yum!
Jump to:
This Ferrero Rocher chocolate ice cream takes one of your favorite festive chocolates and turns it into a delicious homemade ice cream. Perfect for Christmas or any time of year you want something chocolatey and indulgent!
Why you'll love this recipe
- Made with real pieces of Ferrero Rochers.
- Recreate the flavors of Ferrero Rocher chocolates in a frozen dessert.
- Delicious festive Christmasy flavor, great for the holidays.
- Perfect for chocolate lovers.
Looking for more fabulous chocolate desserts? Why not try making my show stopping Ferrero Rocher cheesecake, Oreo ice cream cake or black forest ice cream. Delicioius!
Or if you're in the mood for more delectable ice cream check out my full collection of Cuisinart ice cream maker recipes (that work well in other brands ice cream makers too!).
Ingredients
Ferrero Rocher Chocolates: essential for Ferrero Rocher chocolate ice cream! I have used regular milk here but you could experiment with different flavors such as dark or white.
Nutella: found in the center of Ferrero Rocher chocolate balls, the Nutella gives a wonderfully rich chocolate hazelnut flavor to this ice cream.
Thickened cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping or whipping cream which is similar.
Milk: this recipe uses full-fat milk with a fat content of about 3.5%.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoopability.
You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add too much or your ice cream will melt in a red hot minute!
How to make Ferrero Rocher Ice Cream
See the full recipe card at the end of the post for ingredient amounts and instructions.
Put the tapioca starch into a small bowl. Measure out the milk, then add about two tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
Add the milk, cream and glucose syrup to a small pot on the stove. When measuring the glucose syrup ideally use a digital kitchen scale, otherwise make sure it's a flat teaspoon. Heat on medium and stir well until all the sugar and syrup is fully dissolved.
Add tapioca starch slurry and stir well for a few minutes on medium low heat. Remove from heat and allow to cool for about few minutes. Add the Nutella and blend well until smooth. Transfer to a heat proof container, cover and chill in the fridge for at least four hours, ideally overnight.
Unwrap the Ferrero Rochers and chop. You can pop them in the fridge for a few minutes first to firm the up to make them easier to chop. On a warm day they can be a little melty!
Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten minutes before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
Layer the churned ice cream in the container, sprinkling in spoonfuls of chopped Ferrero rochers. Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
How to serve
To serve this Nutella and Ferrero ice cream remove from the freezer, scoop and enjoy! Fabulous on its own or with some extra chopped-up Ferrero Rocher's sprinkled over the top. Because you can never have too many Ferrero Rochers!
How to store
This homemade ice cream can be stored in a covered container in the freezer for up to two weeks. After this it will still be safe to eat, but the texture may start to become a little icy over time.
Recipe tips and frequently asked questions
What is the flavor of Ferrero Rocher ice cream?
Ferrero Rocher ice cream, much Ferrero Rochers, tastes like a combination of roasted hazelnuts, creamy Nutella, pieces of delicate, crispy wafer shell and finally indulgent milk chocolate.
Can I make this with a different brand of chocolate hazelnut spread?
You can certainly try, but I haven't tested it with other brands. Look out for one with a similar amount of sugar and fats, or it will throw out the balance of your ice cream.
Can I make this with different flavors of Ferrero Rochers?
Milk chocolate Ferrero Rochers are the classic flavor, but you could certainly try making this with dark Ferrero Rochers, or even white, otherwise known as Rafaello. If using Rarello's try substituting Nutella with a white chocolate spread, but again try to get one with a similar percentage of fats and sugars.
Is this gluten free?
No, unfortunately Ferrero Rochers have gluten in them in the wafer shell. Nutella itself however is gluten-free, as is the rest of the ice cream base. You could try making this with Nutella and adding some toasted chopped-up hazelnuts for a similar flavor profile.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
Follow me on Facebook or Pinterest for many more delicious recipes.
📋 Recipe
Ferrero Rocher Ice Cream
Equipment
- ice cream maker
Ingredients
- 2 teaspoons (5gms) tapioca starch
- 2 cups (500mls) full fat milk
- ¾ cup (190mls) thickened cream
- 1 & ¼ teaspoons (10gms) glucose syrup
- ¾ cup (225gms) Nutella
- 10 - 15 Ferrero Rochers
Instructions
- Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
- Add the milk, cream glucose syrup to a small pot on the stove. Heat on medium and stir well until all the sugar is dissolved.
- Add tapioca starch slurry and stir well for a few minutes on medium heat. Remove from heat and allow to cool for about few minutes.
- Add the Nutella and blend well until smooth. Transfer to heat proof container and cover. Chill in the fridge for at least four hours, ideally overnight.
- Unwrap the Ferrero Rochers and chop them into bite size pieces. If its a warm day you can chill them in the fridge first to make them easier to chop up.
- Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
- Transfer to the chilled ice cream container, layering the churned ice cream and chopped Ferreros. Cover and freeze for at least four hours, or until firm.
- To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra chopped-up Ferrero Rochers sprinkled over the top. Delicious!
Notes
- Glucose syrup:
- This recipe uses glycose syrup to keep everything soft and scoopable from the freezer. Its available from some supermarkets, baking stores and on line. If you can't get glucose syrup you can try substituting the same amount of light corn syrup instead.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Join the community!
Like Keep Calm and Eat Ice Cream on Facebook for more great recipes
Alifya says
Homemade Ferrero Rocher ice cream? Sounds irresistible! Thanks for sharing this delicious recipe.
Sarah Brooks says
You're very welcome Alifya and yes it is delicious!