Cuisinart Ferrero Rocher Ice Cream

Ever dreamed of turning Ferrero Rocher candies into creamy, heavenly ice cream? Well, here’s your chance. This recipe takes the classic hazelnut-chocolate flavor we love and transforms it into a simple, indulgent frozen treat. No need to be a pro chef—this is easy enough for anyone to make, but the results? Pure luxury. Whether you’re impressing dinner guests or sneaking a late-night treat, this homemade Ferrero Rocher ice cream will hit the spot.

The best part? With a Cuisinart ice cream maker, the process is super straightforward. Let’s get into it!

Recipe at a Glance

Time Commitment

• Prep Time: 15 minutes
• Churn Time: 20 minutes
• Chill Time: 30 minutes for the base + 2 hours in the freezer

Servings

• Makes about 6–8 servings (roughly 1.5 quarts).
• Need more? Just scale up the ingredients—easy!

Skill Level

• Beginner-friendly with a few fancy touches (like tempering ingredients).

What You’ll Need

• Cuisinart Ice Cream Maker (or any ice cream maker you’ve got)
• A whisk (or a hand mixer)
• Mixing bowls
• Loaf pan or freezer-safe container

No ice cream maker? You can still do this! Use a no-churn method (basically just whip cream, fold it into the base, and freeze).

What You’ll Need

Ingredients

• 2 cups heavy cream (the thicker, the better)
• 1 ½ cups whole milk (2% works too)
• ⅓–½ cup cocoa powder (for that chocolate kick—adjust to taste)
• 1 cup sugar
• 1 ½ teaspoons vanilla extract
• 6 tablespoons Nutella (or your favorite hazelnut spread)
• ⅓ cup hazelnuts, toasted and chopped (set a little aside for topping!)

Optional toppings: Extra Nutella and Ferrero Rocher candies. Because why not?

Substitutions

• Nutella: Other hazelnut spreads work fine. For a vegan option? Go dairy-free with brands like Justin’s.
• Milk: Swap for almond or oat milk if you’re going dairy-free. Just know it might not be quite as creamy.
• Hazelnuts: Allergic? Skip them or swap with almonds—or even crushed cookies.

Let’s Make It

Step 1: Whip Up the Base

• Combine the milk, sugar, cocoa powder, and vanilla extract in a big mixing bowl. Whisk until smooth (this takes about two minutes). No lumps allowed!
• Microwave the Nutella for 15–20 seconds so it’s easier to mix. Let it cool slightly and then whisk it into your milk mixture.
• Now, add the heavy cream. Stir until everything’s silky smooth.

Tip: Give it a taste here. Want it sweeter? Add a touch more sugar or Nutella.

Step 2: Chill

Pop the mixture in the fridge for at least 30 minutes. This lets the flavors come together and helps it freeze better when you churn.

Pro Tip: If your ice cream maker has a bowl that needs pre-freezing, don’t forget to freeze it the night before.

Step 3: Time to Churn

• Take the chilled mixture and pour it into your ice cream maker. Follow your machine’s instructions (most Cuisinarts take about 20 minutes).
• During the last 5 minutes of churning, toss in those toasted hazelnuts. This way, they get evenly spread throughout.

Step 4: Freeze and Serve

Fresh out of the machine, your ice cream will have a soft-serve consistency. Want a firmer texture? Transfer it to a container, cover it tightly, and freeze for at least 2 hours (overnight is even better).

When serving, drizzle warmed Nutella on top, sprinkle crushed Ferrero Rocher candies, and add a handful of reserved hazelnuts. Fancy, right?

Customize It

Want to make it vegan?

Swap out the heavy cream for coconut cream, the milk for almond milk, and the Nutella for a dairy-free hazelnut spread. Still delicious!

Love Nutella?

Double it. You can even swirl extra Nutella into the churned ice cream before freezing.

Serving Ideas

• Scoop it into waffle cones and dip the edges in crushed hazelnuts.
• Pair with warm brownies or a gooey chocolate cake.
• Or just grab a spoon and dig in straight from the container. We won’t judge.

Storing Leftovers (If There Are Any)

• Keep the ice cream in an airtight container in the freezer. To avoid ice crystals, press a layer of plastic wrap directly on top of the ice cream before sealing the lid.
• It’ll stay good for about two weeks (though it’ll probably disappear way before then).

And there you have it—a homemade Ferrero Rocher ice cream that’s rich, creamy, and absolutely irresistible. Perfect for birthdays, holidays, or just those days when you’re craving something special. Let me know how yours turns out!

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