Delicious, smooth, indulgent, and easy to make Ferrero Rocher Ice cream filled with chocolate hazelnut goodness!
Ferrero Rocher Ice Cream is a delightful frozen dessert that combines the rich and indulgent flavors of Ferrero Rocher chocolates with the smooth and creamy texture of ice cream. It is a heavenly treat that captivates the taste buds with its luxurious combination of chocolate, hazelnut, and a hint of creamy goodness. This delectable ice cream is a perfect choice for anyone who appreciates the irresistible charm of Ferrero Rocher chocolates and wishes to experience them in a cool and refreshing form. With each spoonful, Ferrero Rocher Ice Cream offers a moment of pure bliss, transporting you to a world of pure chocolate delight. Whether enjoyed on a warm summer day or as a decadent dessert after a meal, this ice cream is sure to leave a lasting impression and satisfy even the most discerning sweet tooth.
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INGREDIENTS YOU NEED
- 4 large egg yolks room temperature
- 3/4 cup sugar
- 1 1/2 cups milk
- 1/3 cup cocoa powder
- 6 tbsp chocolate hazelnut spread
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup hazlenuts chopped and toasted
- chopped ferrero rocher chocolate for topping optional
Instructions To Make Ferrero Rocher Ice Cream
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
- Whisk in your milk, cocoa powder, and chocolate hazelnut spread into a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Add your heavy cream and vanilla extract to your mix, stir to combine.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- In the last two minutes, add in your chopped hazelnuts. Churn until they are evenly distributed.
- Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- To serve, allow ice cream to sit at room temperature for at least 5 minutes. Scoop and enjoy!
Best Ferrero Ice Cream
Ingredients
Method
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
- Whisk in your milk, cocoa powder, and chocolate hazelnut spread into a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Add your heavy cream and vanilla extract to your mix, stir to combine.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- In the last two minutes, add in your chopped hazelnuts. Churn until they are evenly distributed.
- Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- To serve, allow ice cream to sit at room temperature for at least 5 minutes. Scoop and enjoy!
Nutrition
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Let us know how it was!Frequently Asked Questions About Ferrero Rocher Ice Cream
Homemade ice cream should be stored covered in your freezer for up to 3 months.
I have made homemade ice cream with 1%, 2%, and 3% milk and they have all turned out great!
omg so good! I chopped up ferror rochers and put them in the ice cream too
Can someone tell me if they’ve ever used 18% cream or does it have to be 35%?