Nut-Free Ferrero Rocher Ice Cream
Indulge in the decadence of Nut-Free Ferrero Rocher Ice Cream, a luscious and allergy-friendly twist on a classic treat. Perfect for chocolate lovers, this recipe features rich Dutch-processed cocoa, velvety dark chocolate chips, and a creamy base of whole milk and heavy cream, creating an irresistibly smooth texture. Crushed chocolate wafer cookies mimic the beloved crunch of Ferrero Rocher while keeping this dessert completely nut-free. With easy-to-follow steps, from thickening the chocolate-infused mixture to incorporating the cookie crumbles during churning, this homemade ice cream delivers gourmet-quality flavor in every scoop. Whether you're catering to nut-free diets or simply craving a decadent frozen treat, this recipe is guaranteed to impress. Keywords: nut-free ice cream recipe, chocolate dessert, homemade Ferrero Rocher ice cream.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Dutch-processed cocoa powder
- 0.5 cup Dark chocolate chips (nut-free)
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 1 teaspoon Pure vanilla extract
- 1 cup Chocolate wafer cookies (crushed)
Instructions
In a medium saucepan, combine 1 3/4 cups of the milk, the heavy cream, sugar, cocoa powder, and salt.
Set the saucepan over medium heat and warm the mixture, stirring frequently until it begins to steam, but not boil.
While the mixture is heating, mix the remaining 1/4 cup of milk with the cornstarch in a small bowl, whisking until smooth.
Once the milk mixture is steaming, add the cornstarch mixture and whisk well.
Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat and add the dark chocolate chips. Stir until the chocolate has melted and the mixture is smooth.
Stir in the vanilla extract.
Pour the mixture into a bowl and let it cool at room temperature for about 10 minutes, then cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
Refrigerate the mixture until completely chilled, at least 3 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
During the last few minutes of churning, add the crushed chocolate wafer cookies.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 446.3 g | 162% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 318.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 837 mg | 64% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
