Intensely creamy and devilishly decadent; this Ferrero Rocher ice cream is a must try for any chocolate lover.
Requiring no ice cream maker or eggs; this recipe is infinitely simple and best of all, the base recipe of cream, sweetened condensed milk and vanilla can be used as the base for almost any flavour combination.
Preparation Time: 10 minutes
Cooking Time: 4 hours freezing time
Makes: Approximately 1kg of ice cream.
Ingredients 500ml thickened cream
1 can sweetened condensed milk
1 tsp vanilla paste (or 2 tsp vanilla extract)
1/3 cup cocoa powder
1/3 cup hazelnuts, toasted
7 Ferrero Rocher chocolates
Roughly chop five of the chocolates, followed by the hazelnuts.
In a large bowl beat together the cream, sweetened condensed milk and vanilla until soft peaks form, making sure not to over beat.
Sift in the cocoa powder and beat on a low speed until just combined.
Stir in the chopped chocolates and most of the hazelnuts, leaving a few aside to decorate the top of the ice cream.
Transfer into a freezer safe bowl or dish and crumble over the remaining two chocolates and the remainder of the hazelnuts.
Allow to set in the freezer for at least four hours before serving.