Nutella-Ferrero Rocher Ice Cream
A Perfect Summer Treat: Nutella-Ferrero Rocher Ice Cream
My students can be very sweet – most of the time. This is especially true at holidays. They are so proud to produce a gift for me and I truly appreciate each and every one. Very often, my gifts consist of candy, especially Ferrero-Rocher. So as summer stretches into August and school gets closer, my thoughts are turning to both my students and all that leftover candy. Clearly, the only thing to do is to create ice cream. This Nutella-Ferrero Rocher ice cream is no-churn and includes just four ingredients. And while I was afraid it would be ridiculously sweet, it is actually quite perfect.
No Churn, No Problem
As I may have mentioned before, my freezer definitely isn’t up to machine made ice cream. That requires freezing a canister and my freezer just can’t do it. This no-churn version is my way around that. It has a texture similar to soft serve, but tastes every bit like ice cream. The base is made of sweetened condensed milk and homemade whipped cream. Combining those two things produces the actual ice cream.
Freezing Some Candy: Nutella-Ferrero Rocher Ice Cream
I started out by freezing a 15 piece package of Ferrero Rocher candy. The freezing made it easier to chop. Once the candy was read, I began the mixture by adding ½ cup of Nutella to 1 can of sweetened condensed milk. I set that aside and whipped the cream until stiff peaks formed. Did you know that if you beat heavy whipping cream too long it turns into butter? Don’t do that. I then folded the cream into the Nutella mixture. Once combined, I added the chopped candy. Everything fit into a glass loaf pan. I dotted the top with three full Ferrero Rocher from my leftover stash and popped it into the freezer. Since my freezer is just OK, it needs all night to solidify.
You Can Do This!
I can’t imagine an easier ice cream recipe! The base lends itself to all sorts of combinations, so I plan to be back each Friday for the rest of the summer with something new. The only problem is knowing how to limit myself.
Happy Weekend!
Nutella-Ferrero Rocher Ice Cream
Ingredients
- 14 oz can of sweetened condensed milk
- 1/2 cup Nutella
- 2 cups heavy whipping cream
- 15 Ferrero Rocher candies
Instructions
- Pop the candy into the freezer for about an hour.
- You can chop all of the candy when it is ready, or hold back a few to decorate the top of the ice cream.
- Once the candy is ready, give them a rough chop and set aside.
- Pour the sweetened condensed milk into a large bowl.
- Stir in the Nutella until combined.
- In the bowl of a mixer fitted with a whisk attachment, beat the heavy whipping cream until stiff peaks form. Do not over mix it or it will become butter.
- Fold the whipped cream into the Nutella mix until completely combined.
- Stir in the chopped candy.
- Pour the mixture into a loaf pan. If you have held back some candy, place it along the top.
- Cover the container with plastic wrap and place in the freezer until firm, usually at least 8 hours.
