Nutella-Ferrero Rocher Ice Cream
An easy recipe for no-churn Nutella Ice Cream with chopped Ferrero Rocher candy.
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.