Nutella Ice Cream Cake

Creamy Nutella ice cream, a crunchy chocolate base, tons of Nutella, all topped with Ferrero Rocher chocolates.


Nutella Ice Cream Cake

  • 600 grams coco puffs
  • 1/2 cup melted unsalted butter
  • 1 1/2 cups thickened/whipping cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons Nutella + 300 grams to drizzle


  • 20 Ferrero Rochers
  • 100 grams toasted and chopped hazelnuts
  • 200 grams Nutella (melted)


  1. To prepare the base add coco puffs into food processor along with melted butter and pulse until crushed. Alternatively you can crush them in a large zip lock bag with a rolling pin and mix with melted butter in a large bowl.
  2. Add to a loaf tin (15 centimeters x 25 centimeters). Use the base of a drinking glass to compress the choc crumble into the bottom of the tin. Get it as firm as you can. Chill for 20 min.

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