Ferrero Rocher Ice Creams

Lakshmi loves Ferrero Rocher and I love ice cream so this recipe combines the two together to create a delicious frozen vegan treat!

Ferrero Rocher Ice Creams
Time 85 mins | Makes 3

Ice Cream

  • 1 cup Aquafaba (chickpea liquid)
  • 1/4 tsp Xanthan Gum
  • 2 tsp Vanilla
  • 6 tbsp fine Coconut Sugar (can be made by blending coconut sugar till fine)
  • 1/4 cup Cocoa Powder
  • 1 tbsp Maca Powder
  • 3/4 cup 70% Cacao Dark Chocolate broken into pieces
  • 1 can cold Coconut Cream
  • 1 cup roasted Hazelnuts (roast at 170°C for 8 mins, cool then rub off the skins)
  • 1/4 tsp Salt
  • 1/4 tsp Nutmeg


  • 2 cups 70% Cacao Dark Chocolate broken into pieces
  • 2 tbsp Coconut Oil
  • 1/2 – 3/4 cup crushed Roasted Hazelnuts


Start by making the ice cream. First combine the aquafaba, xantham gum and vanilla and whip till stiff. Gradually add in the sugar, cacao and maca and continue whipping to form a meringue. Place the meringue in the fridge when done.

Next whip the stiff part of the coconut cream to form a whipped cream and set aside. Now melt the chocolate over simmering water. Crush the roasted hazelnuts, not too fine depending on the texture you’re after, then mix the nuts with the salt and nutmeg.

To bring it all together first mix 1/2 of the crushed hazelnuts into the whipped coconut cream along with the melted chocolate, also fold in 2/3 of the meringue mixture into this. Combine the remaining 1/2 of the crushed nuts with the remaining meringue separately.

To make the ball shapes, take the meringue/nut mixture and spread it into the dome moulds to form the outer layer. Next take the cream/chocolate/meringue mixture and fill it onto the domes. Place in the freezer till firm.

While that sets you can make the coating by melting the chocolate and coconut oil together over simmering water. Once set, remove the ball halves from the dome moulds and stick them together with some of the coating mixture, inserting sticks in between each, return to the freezer to set. Once set simply coat in the remaining coating mixture and sprinkle with the crushed nuts. Let set again and keep stored in the freezer.

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