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!

5 from 1 vote

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Course: Dessert

Cuisine: western

Prep Time: 20

Freezer time: 6

Total Time: 6 20

Servings: serves

Calories: 307kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Freezer

Ingredients

260 g Oreos
60 g butter melted
1 litre chocolate ice cream
¼ cup Nutella
1 litre vanilla ice cream
8 Ferrero Rocher chocolates roughly chopped (100g)
Ice Magic and an extra 8 Ferrero Rocher chocolates to decorate (100g of chocolates)

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

RECIPE NOTES & TIPS

Ingredients Info:

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.

More Recipe Tips:

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