Ferrero Rocher Ice Cream
The luscious, velvety texture melds fabulously with delicate hazelnut and rich chocolate in my Ferrero Rocher Ice Cream recipe. It’s so indulgent, so creamy, and so easy to make you might agree homemade is better than store bought.
Ferrero Rocher and Raffaello ice cream products came out spring of 2021, perfect timing to develop a copycat version of this gourmet ice cream treat! And Ferrero Rocher chocolates happen to be my high school seniors favorite treat!I
Why you will love Ferrero Rocher Ice Cream
- The base for this Ferrero Rocher recipe is the same as my simple, old fashioned chocolate ice cream. Try my vanilla bean ice cream great on chocolate cake, pumpkin dump cake and of course a simple, but amazing hot fudge sundae!
- I spent time as an Au Pair in Germany in my early 20’s and fell in love with these creamy, crunchy, hazelnut and Nutella filled chocolates! You will too!
- Inspired by the decadent, golden-wrapped candies, I mixed rich Nutella with vanilla and chocolate flavors to create a thick and rich, creamy Ferrero Rocher ice cream, I suppose if I was in Italy I would call this Ferrero Rocher Gelato!
Full measurements and instructions are in the printable recipe card at the end of the post.
- Heavy Cream | This makes our Ferrero Rocher ice cream luscious and creamy. Try and use organic, if you can.
- Whole Milk | Another ingredient to help make up the base.
- Unsweetened Cocoa Powder | Use the good stuff! It’s important to use baking cocoa for fudgy, chocolatey dishes.
- Sugar | All-natural, organic cane sugar is perfect for baking and combines well with other ingredients. Regular white sugar may also be used.
- Vanilla Extract | Did you know that you can also make this popular cooking ingredient right at home? Give it a try!
- Nutella | We’ll use this to both incorporate hazelnut flavor throughout the mix, as well as to serve on the side.
- Hazelnut pieces | When toasted hazelnuts are mild, and sweet. Be sure to chop, toast and cool them well so that they mix in!
- Ferrero Rocher Chocolates | All the delicious flavors of hazelnut chocolate in one beautifully wrapped, golden treat with a whole hazelnut wrapped in a creamy hazelnut filling.
How to Make Ferrero Rocher Ice Cream
Whisk milk, cocoa powder, and vanilla in a large batter bowl until everything is completely combined and dissolved. I find using a hand mixer with whisk attachment works well.
Combine milk and sugar in a large mixing bowl.
Stir in cocoa powder
If your Nutella is really thick, you can microwave it for 20 seconds, stir well and let it sit to cool for a minute or two, then whisk into the dairy base.
Pour in the heavy cream and whisk until the mixture has thickened slightly and the sugar is completely dissolved.
Add in heavy cream (whipping cream), stirring well.
Refrigerate the base for 30 minutes or longer prior to placing in the ice cream machine. Chilling the mix in the fridge will help it to freeze faster — greatly improve the texture — and allow the cocoa powder to meld with the milk and cream.
Just before pouring the base mixture into the machine, gently whisk one last time to ensure that everything is mixed well.
Finally, pour the mixture into your ice cream freezer and follow the directions on the machine. Freezing time will vary — my Cuisinart takes about 20 minutes.
Add the toasted hazelnuts during the last 5 minutes of freezing, or simply stir in afterward.
Pour batter into freezer for ice cream maker.
Freeze about 20 minutes until soft serve consistency.
Add toasted hazelnuts last 5 minutes.
You can either crush 3-6 Ferrero chocolates (or as many as you like!) and stir them into the soft chocolate Nutella ice cream. Or, crush 2-3 chocolates and sprinkle on top of the soft ice cream, then sprinkle with reserved chopped hazelnuts.
Scoop ice cream into loaf pan.
Top with nuts and chopped Ferrero Rocher candies.
Great tips on the blog post.
Frequently Asked Questions
Can I use 2% or skim milk when making Ferrero Rocher ice cream?Yes, absolutely! It won’t be as smooth and creamy, but it will still set up.
Homemade vs. Ferrero Rocher Is homemade Ferrero Rocher ice cream better than store bought Ferrero Rocher ice cream? I certainly think so, and you control the quality of the ingredients that go into the recipe.
Can I make ice cream without an ice cream machine?Absolutely! Check my delicious, scoopable “no churn” recipe. No churn recipes are so easy to customize and make a fantastic presentation! This particular recipe will freeze up, but will not be as creamy or gelato like, more like ice milk.
Is Ferrero Rocher Gluten-Free?Unfortunately, Ferrero Rocher are not gluten-free, their product contains a thin wafer shell made out of wheat.
If you are looking for a gluten-free option, leave the chocolates out all-together and just enjoy all of the flavor with the Nutella and hazelnuts. Or you can certainly make your own Gluten-Free Homemade Ferrero Rocher Truffles!
Do I have to use Nutella or Ferrero Rocher Chocolates?Allergic to hazelnuts? Hazelnuts are one of the few nuts my son with tree nut allergies can actually eat.
If you cannot eat hazelnuts, there are brands like Trader Joe’s Cocoa Almond Spread, that use almonds instead. Use toasted, chopped almonds in the ice cream and instead of Ferrero Rocher chocolates, try crushing up some dark or milk chocolate covered almonds for texture and crunch.
Ferrero Rocher Gelato will stay fresh for up to 6 weeks in the freezer, when kept in an airtight container. Keep an eye out for when tiny bits of ice form on the surface and on the lid, a tell-tale sign that it’s getting freezer burn and can start tasting a bit off. Keeping in a well sealed container will help!
Ferrero Rocher Ice Cream
- 2 cups organic heavy cream
- 1 1/2 cups Organic whole milk regular or 2% fine too
- 1/3 – 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar I use all natural organic cane sugar
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons Nutella or similar
- 1/3 cup hazelnuts chopped and toasted (2 teaspoons reserved for topping if desired)
- Extra Nutella for serving optional
- Ferrero Rocher candies for serving optional
- Grab a batter bowl and whisk (or use a hand mixer with whisk attachment) together milk, cocoa powder, vanilla until cocoa powder (use less for more pronounced Nutella flavor and more for heavier chocolate flavor) and sugar are dissolved and combined, about 2 minutes.
- In a microwave safe bowl, heat Nutella in 20 second intervals until pourable, should only need one heating, allow to cool for 1-2 minutes then whisk into milk and cocoa sugar mixture.
- Pour in heavy cream, whisk well, another 2-3 minutes until slightly thickened and no sugar granules can be seen.
- Refrigerate the ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
- Before pouring your ice cream base into the ice cream freezer, stir it again one last time — a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine (Cuisinart) takes about 20 minutes. Add hazelnuts (make sure they are cooled after toasting) during the last 5 minutes of freezing or simply stir in afterward.
- Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Cover and tuck in the back of your freezer. The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream. But who's kidding who, this stuff is fabulous straight from the machine or days later!
- Can you use 2%, 1% milk, yes, absolutely, it won't be as creamy, but will still set up!
- Instead of an all-over hazelnut flavor, drizzle well-stirred, cooled Nutella into the machine during the last minute of freezing to create a ribbon throughout. You can also hand-stir the Nutella in just before transferring to a freezer container.
- Crushed Ferrero Rocher chocolates can be incorporated into the soft serve as well. Rather than sprinkle on top, stir them into the soft serve before freezing. I prefer serving them on top, as they stay nice and crunchy!
- Serve with warm hot fudge or a little swirl of warmed Nutella! I like to top it all off with whole or crushed Ferrero Rocher chocolates and toasted hazelnuts and a spritz of whipped cream. STORAGE | It will stay fresh for up to 6 weeks in the freezer, when kept in an airtight container. Keep an eye out for when tiny bits of ice form on the surface and on the lid, a tell-tale sign that it’s getting freezer burn and can start tasting a bit off. Keeping in a well sealed container will help!