Ferrero Rocher Ice Cream Cake Recipe

Take your dessert table to the next level with this Ferrero Rocher Ice Cream Cake Recipe—a dazzling showstopper blending creamy vanilla ice cream, swirls of Nutella, crunchy roasted hazelnuts, and layers of rich hazelnut sponge.

Each bite is finished with golden Ferrero Rocher chocolates and a glossy dark chocolate ganache. Whether you’re celebrating a holiday, birthday, or just treating yourself.

This decadent creation promises to captivate guests and satisfy the ultimate chocolate-hazelnut craving. With easy-to-follow steps, creative options, and expert tips, this recipe ensures stress-free assembly and bakery-quality results at home.

Ingredients Checklist

Prepare for success with this organized list of everything you need to create your own Ferrero Rocher Ice Cream Cake. Substitute suggestions and essential notes are included for each category.

For the Hazelnut Sponge Cake

• 3 large eggs, room temperature
  Adds lift and structure

• ½ cup (100g) granulated sugar
  For light sweetness

• ¼ cup (60ml) neutral oil (sunflower or canola)
  Keeps the cake moist

• ⅓ cup (80ml) whole milk, room temperature
  Tender crumb

• 1 teaspoon vanilla extract
  Enhances all flavors

• ½ cup (60g) all-purpose flour
  Forms the base

• ⅓ cup (40g) hazelnut meal or finely ground toasted hazelnuts
  Signature nutty depth

• 1 tablespoon (8g) cocoa powder
  Chocolate accent

• 1 teaspoon baking powder
  Ensures rise

• Pinch of salt

For the Ice Cream Layers

• 2 liters high-quality vanilla ice cream, slightly softened
  Best base for mixing

• 1 cup (300g) Nutella or chocolate-hazelnut spread
  Classic Ferrero Rocher flavor

• 1¼ cups (150g) roasted hazelnuts, roughly chopped
  Crunch and texture

• ½ cup (150g) caramel or dulce de leche (Nestlé caramel treat or homemade)
  Adds luscious swirls

• ½ cup (120ml) sweetened condensed milk
  Extra creaminess and stability

• 2–3 tablespoons hazelnut liqueur (Frangelico)
  Optional, for adult flavor boost

• 10 Ferrero Rocher chocolates, halved
  Signature luxury touch

• 1 cup honeycomb or toffee, broken into shards
  Adds texture and dramatic flair

• 1 cup fresh berries (cherries, strawberries, raspberries)
  Colorful garnish and balance

For the Chocolate Ganache

• 150g dark chocolate (at least 60–70% cocoa), finely chopped
  Deep, intense flavor

• ½ cup (120ml) heavy cream
  Gloss and richness

• 2 tablespoons Nutella (optional)
  For a silkier finish

Essential Equipment

• 6-inch (15cm) or 8-inch (20cm) springform pan
  For easy release

• Electric mixer or stand mixer
  For sponge cake and whipped cream

• Large mixing bowls
  For assembling layers

• Offset spatula
  For spreading

• Parchment paper or cling film
  To line the pan for easy unmolding

Step-by-Step Instructions

Follow these step-by-step directions for a luxurious Ferrero Rocher ice cream cake with perfect layers and showstopping presentation.

1. Make the Hazelnut Sponge Cake (Optional for Classic Texture)

• Preheat oven to 350°F (180°C). Line your cake pan with parchment.

• Beat eggs and sugar together until pale and doubled in volume (about 3–5 minutes).

• Mix in oil, milk, and vanilla until just combined.

• In a separate bowl, whisk flour, hazelnut meal, cocoa powder, baking powder, and salt.

• Gently fold dry ingredients into the egg mixture until just combined.

• Pour into prepared pan. Bake 18–22 minutes, or until a toothpick inserted comes out clean.

• Cool completely, then chill or freeze briefly for easier assembly.

2. Prepare the Ice Cream Filling

• Let the vanilla ice cream soften at room temperature for 10–15 minutes.

• In a large bowl, gently fold together ice cream, Nutella (reserving 2–3 tablespoons for swirling), roasted hazelnuts, caramel or dulce de leche, sweetened condensed milk, and hazelnut liqueur if using.

• Gently swirl in the reserved Nutella for a marbled effect.

• Fold in half of the Ferrero Rocher chocolates (halved or chopped) and half the honeycomb.

3. Assemble the Ice Cream Cake

• Line the base and sides of a cleaned springform pan with parchment or cling film.

• Place the sponge cake layer at the bottom (or skip if you prefer an all-ice-cream cake).

• Spoon half the ice cream mixture over the cake base, smoothing into an even layer.

• Scatter half the berries and extra chopped hazelnuts for added texture.

• Top with the remaining ice cream mixture, smoothing the top.

• Tap pan gently to eliminate air pockets.

• Cover and freeze at least 6 hours or overnight until solid.

4. Make and Pour the Ganache

• Place chocolate and Nutella (if using) in a heatproof bowl.

• Heat cream in a saucepan until simmering. Pour over the chocolate.

• Let sit 1–2 minutes, then stir gently until smooth and glossy.

• Cool to room temperature. It should be pourable but not hot.

5. Unmold and Decorate

• Remove cake from freezer and let stand at room temperature for 5–8 minutes.

• Release springform pan and peel away the parchment or film.

• Pour the cooled ganache over the top, letting it drip down the sides naturally.

• Decorate with Ferrero Rocher halves, remaining honeycomb, extra hazelnuts, and fresh berries.

• For extra glam, add edible gold leaf or a dusting of cocoa powder.

Tips for Perfect Results

Professional insights for flawless Ferrero Rocher ice cream cake every time:

• Line the pan thoroughly: For clean layers and easy removal, always line your pan.

• Work quickly: Assemble ice cream layers while slightly soft but not melting.

• For sharp layers: Chill each layer for 20 minutes before adding the next.

• No-churn version: For a no-churn base, fold 2 cups whipped cream into a can of sweetened condensed milk and 2 teaspoons vanilla. Add your Nutella, nuts, and mix-ins as above.

• Nut allergy alternative: Substitute toasted almonds or omit nuts for a chocolate-caramel twist.

• Troubleshooting: If your ganache splits, whisk in a tablespoon of cold cream until smooth. If the cake is hard to slice, run your knife under hot water and dry before each cut.

• Flavor twist: Add espresso powder to the ice cream for a mocha variation, or a spoonful of orange zest for a citrus contrast.

Serving Suggestions

Transform every serving into a special occasion with these creative ideas:

• Elegant dessert: Serve slices with extra berries, honeycomb shards, and a Ferrero Rocher on each plate.

• Make-ahead for parties: Assemble the cake up to a week in advance; add toppings just before serving for freshness.

• Holiday centerpiece: Decorate with sugared cranberries or edible glitter for a festive touch.

• Plated dessert: Drizzle each slice with extra Nutella or caramel and top with a scoop of whipped cream.

Storage and Make-Ahead Tips

• Storage: Keep the cake tightly covered in the freezer for up to 2 weeks. Add fresh toppings and fruits just before serving.

• Freezing slices: Cut individual portions, wrap in plastic, and freeze for up to 2 weeks for quick treats.

• Thawing: Let the cake stand at room temperature for 5–10 minutes for the best slicing and texture.

• Transporting: Move cake in a well-chilled insulated carrier to prevent melting if traveling.

Final Thoughts

With layers of creamy ice cream, hazelnut crunch, swirls of Nutella, and a lavish chocolate ganache, this Ferrero Rocher Ice Cream Cake Recipe is guaranteed to dazzle. It’s perfect for birthdays, summer celebrations, and festive holidays. Flexible, easy to customize, and reliably impressive, this recipe brings the spirit of Ferrero Rocher to life in a refreshing, decadent form. Experiment with your favorite flavors and garnishes—each variation is sure to delight. Enjoy the magic and share a slice of pure luxury!