Ferrero Rocher Ice Cream Cake2015-10-20
- Servings : 8
- Prep Time : 6:00 h
- Ready In : 6:00 h
Impress with this spectacular Ferrero rocher ice-cream cake. It’s surprisingly simple to make.
- 2 x 200g pkts Ferrero rocher
- 2 litres vanilla ice-cream, softened
- 2 tablespoons Frangelico
- 1/2 cup (125ml) Nutella hazelnut spread
- 1/4 cup (60ml) milk
Line a 10 x 20cm loaf pan with plastic wrap, allowing the sides to overhang.
Coarsely chop half the Ferrero rocher. Reserve remaining Ferrero rocher. Combine the ice-cream and Frangelico in a large bowl. Add the chopped Ferrero rocher and gently fold to combine. Spoon ice-cream mixture into the lined pan. Smooth the surface with the back of spoon. Cover with foil. Place in the freezer for 6 hours or until completely set.
Combine the chocolate spread and milk in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until spread melts and mixture is smooth. Remove from heat.
Turn ice-cream out onto a serving plate. Drizzle with chocolate sauce and decorate with remaining Ferrero rocher. Return to the freezer until ready to serve.