This two layer Ferrero Rocher Ice Cream Cake with swirls of Nutella and chunks of Ferrero Rocher chocolates dotted throughout is the easiest frozen dessert… just 6 ingredients!
Loved by young and old alike, this is sure to become your favourite showstopper of a dessert.
This indulgent Ferrero Rocher ice cream cake is the perfect dessert for Christmas, summer BBQs, and family gatherings.
If you are after an easy summer dessert, you cannot beat ice cream cakes! From a mint ice cream cake or honeycomb and chocolate ice cream cake, to a raspberry meringue ice cream cake, or a Lamington ice cream cake, they are made with only a few ingredients, and there is absolutely no cooking required!
And similar to my no-bake Nutella cheesecake slice and Nutella mousse, this super indulgent ice cream cake is a must-try for any chocolate-hazelnut fan!
Why You’re Going To Love This Recipe
- No bake dessert – no need to turn the oven on! Instead, all you need is a freezer!
- Perfect for parties – Ferrero Rocher ice cream cake feeds a crowd, making it perfect for family gatherings, birthdays and other celebrations.
- Make ahead – the ice cream cake can be prepared well in advance, meaning no last-minute kitchen chaos!
- Fun to make with kids – this is a great recipe to get kids in the kitchen!
- Conventional and Thermomix – both methods are written in the recipe card at the end of the post.
What You Need
This Nutella Ferrero Rocher ice cream cake is made from just 6 ingredients!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Oreos – I recommend using plain Oreos, or substitute for any other chocolate cookies.
- Butter – melted. Salted butter or unsalted butter are both fine to use in this recipe.
- Chocolate ice cream – choose your favourite brand of chocolate ice cream.
- Nutella – or any other similar chocolate hazelnut spread.
- Vanilla ice cream – as with the chocolate ice cream, choose your favourite brand of vanilla ice cream.
- Ferrero Rocher chocolates – roughly chopped. These crispy chocolate hazelnut chocolates are the perfect pairing to Nutella! You can substitute with toasted hazelnuts, if you prefer.
- Ice Magic – (also known as Magic Shell) is a chocolate sauce that sets firm when poured over ice cream, and is used to decorate the cake. You won’t need the entire bottle for this recipe.
- Extra 8 Ferrero Rocher chocolates (100g of chocolates) – to decorate.
Equipment Required
No fancy equipment required to make this chocolate-packed ice cream cake!
- 20cm round springform pan – greased and lined with baking paper.
- Food processor – or Thermomix.
Step By Step Instructions
This decadent Nutella ice cream cake recipe takes just 20 minutes to prepare, no cooking required!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Make The Biscuit Base
Grease and line your round springform pan and set aside.
Finely crush the Oreos. Tip them into a bowl, pour in the melted butter and mix the butter and Oreo crumbs until they are well combined.
Press the Oreo mixture firmly into the base of the lined springform pan and place into the freezer.
Step 2 – Prepare The Chocolate Nutella Layer
Allow the chocolate ice cream to soften slightly, then spoon the chocolate ice-cream over the biscuit base, and add dollops of Nutella on top.
Swirl the Nutella through the ice-cream with a knife.
Smooth the surface with the back of a spoon then place the springform tin back in to the freezer until this layer has firmed.
Step 3 – Prepare The Vanilla Ferrero Rocher Layer
Allow the vanilla ice cream to soften slightly, then place it into a bowl with the roughly chopped Ferrero Rocher chocolates.
Mix to combine with the vanilla ice cream.
Spoon the vanilla ice-cream on top of the chocolate and Nutella ice cream layer and smooth the surface with the back of a spoon again.
Cover the top with plastic wrap, then return the ice cream cake to the freezer for a minimum of 6 hours, or overnight.
Step 4 – Serve
Prior to serving, remove the plastic wrap, take the ice cream cake out of the springform tin, and place it on to a serving plate.
Squeeze Ice Magic over the top of the cake, allowing it to drip down the sides. Decorate the top of the cake with extra Ferrero Rocher chocolates.
Place the ice cream cake back into the freezer briefly to firm up before serving.
Expert Tips
- Softening the ice cream – by having the ice cream slightly softened, it makes it far easier to mix the Nutella and Ferrero Rocher through the ice cream. You want the ice cream to soften – but not melt.
- If you don’t have a food processor or Thermomix to crush the Oreo‘s – place them in a sealable bag and crush them with a rolling pin.
- Leave the ice cream cake in the freezer for a minimum of 6 hours – preferably overnight.
- Make ahead of time – this Ferroro Rocher ice-cream cake can be made up to 2 weeks ahead of time. After adding the second layer, cover the entire top of the ice-cream cake (still in the tin) with plastic wrap. Then cover the tin completely with a tight layer of foil and freeze.
- I recommend decorating the ice cream cake on the day of serving.
FAQs
Ferrero Rocher is a hazelnut chocolate made by the Italian company Ferrero which also makes Nutella. They are a chocolate that is well known world wide for their distinctive gold wrapper, and are made with a whole hazelnut in a crispy wafer shell, encased in a layer of smooth milk chocolate and crushed hazelnuts.
Instead of Ice Magic you can use melted milk chocolate. Let the melted chocolate cool slightly before pouring over the top of the ice cream cake to prevent it from melting the ice cream.
If you have any leftover ice-cream cake, simply place it into an airtight container and put it back into the freezer.
If you are a huge Nutella fan, then have a look at these easy Nutella recipes, all guaranteed to satisfy any chocolate-hazelnut spread craving!
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Ferrero Rocher Ice Cream Cake
A delicious two layer Ferrero Rocher Ice Cream Cake with an Oreo cookie base, chunks of Ferrero Rocher chocolates and Nutella swirls throughout!
Print Pin RateServings: 16 serves
Calories: 307kcal
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Instructions
Grease and line the base and sides of a 20cm round springform pan with baking paper and set aside.
- Crush the Oreos in a food processor (or with a rolling pin) until fine crumbs remain. Pour into a bowl, add the melted butter and mix until combined.If using a Thermomix: Melt the butter for 3 minutes, 80 degrees, Speed 2. Add the Oreos and mix for 10 seconds, Speed 8 or until fine crumbs remain.
Press the Oreo mixture firmly into the base of the prepared springform pan and place into the freezer.
- Take the chocolate ice-cream out of the freezer and leave it for about 5 minutes to soften slightly.Spoon the chocolate ice-cream on top of the Oreo base and add dollops of Nutella to the top. Use a knife to swirl the Nutella through the ice-cream. Smooth the surface with the back of a spoon.Place it into the freezer for 30 minutes or until firm.
- Take the vanilla ice-cream out of the freezer and leave it for about 5 minutes to soften slightly.Mix the crushed Ferrero Rocher chocolates through the vanilla ice-cream. Spoon the vanilla ice-cream on top of the chocolate layer and smooth the surface with the back of a spoon.Place it back into the freezer and cover the top with plastic wrap.
Leave for a minimum of 6 hours (preferably overnight).
- When you’re ready to serve the ice cream cake, take it out of the freezer, remove the plastic wrap and take the cake out of the tin. Place onto a serving plate.
Squeeze the Ice Magic all over the top of the cake, allowing it to drip down the sides (you won’t need the entire bottle). Decorate with extra Ferrero Rocher chocolates.
Place back into the freezer for 20 minutes to firm up. Serve.
Notes
- Oreos – you can use Oreos or substitute for any other chocolate cookies.
- Ice Magic – (also known as Magic Shell) is a chocolate sauce which sets firm when poured over ice cream and is used to decorate the cake.
- If you can’t locate Ice Magic, you could substitute with melted milk chocolate – but ensure the melted chocolate has cooled slighty so that it doesn’t melt the ice cream when you pour it over the top.
- Softening the ice cream – makes it far easier to mix the Nutella and chopped Ferrero Rocher’s through. You want the ice cream to soften but not melt.
- If you don’t have a food processor or Thermomix to crush the Oreo’s – place the Oreo’s in a sealable bag and crush them with a rolling pin.
- Leave the ice cream cake in the freezer for a minimum of 6 hours – preferably overnight.
- Make ahead of time – this ice-cream cake can be made up to 2 weeks ahead of time. After adding the second layer, cover the entire top of the ice-cream cake (in the tin) with plastic wrap. Then cover the tin completely with a tight layer of foil.
- I recommend decorating the ice cream cake with Ice Magic and extra Ferrero’s on the day of serving.
- Freezing leftovers – if you have any leftover ice-cream cake, simply place it into an airtight container and put back into the freezer.
Nutrition
Calories: 307kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 170mg | Potassium: 230mg | Fiber: 2g | Sugar: 28g | Vitamin A: 386IU | Vitamin C: 0.5mg | Calcium: 93mg | Iron: 3mg
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