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Scoops of Ferrero Rocher ice cream in a cone with a cut-open Ferrero on top, with Ferrero Rocher in the background.

Ferrero Rocher Ice Cream

Author: Sarah Brooks
This homemade Ferrero Rocher ice cream combines creamy Nutella ice cream swirled with chunks of chocolaty, crispy, hazelnutty Ferrero Rochers, yum!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Plus chilling time 4 hours
Total Time 4 hours 15 minutes
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each)
Calories 326 kcal

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

Calories: 326kcalCarbohydrates: 27gProtein: 5gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 43mgSodium: 53mgPotassium: 267mgFiber: 2gSugar: 22gVitamin A: 567IUVitamin C: 0.2mgCalcium: 150mgIron: 1mg

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.

Keywords: Christmas ice cream, Ferrero Rocher chocolate ice cream
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