Nutella Ice Cream Cake

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


  • Base
  • 600 grams coco puffs
  • 1/2 cup melted unsalted butter
  • Ice Cream
  • 1 1/2 cups thickened/whipping cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons Nutella + 300 grams to drizzle
  • Decorations
  • 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.
  3. Add cream and Nutella extract into a large mixing bowl and whip to stiff peaks using a hand mixer.
  4. Transfer cream mixture to pre-prepare tin and freeze for 4 hours or overnight.
  5. To finish off drizzle with Nutella, add Ferrero Rochers. Sprinkle with toasted hazelnuts.