Method

• 1.
  Pour the double cream and condensed milk into a mixing bowl and whisk together using an electric hand mixer until it forms into soft peaks when you lift the whisk out of the mixture.
• 2.
  Put the Nutella into a mixing bowl and give it a good stir to help loosen it.
• 3.
  Dollop 150g into the cream mixture and very gently fold it in so that it ripples through rather than mixing completely. Pour into a non-stick loaf tin.
• 4.
  Dollop spoonfuls of the remaining Nutella across the top of the ice cream. Using a butter knife, ripple it across the top. Pop into the freezer for 6-8 hours to set. Put the whole Ferrero Rocher chocolates into the freezer with the ice cream to freeze.
• 5.
  To serve, give the ice cream 5 minutes at room temperature and then scoop into bowls. Carefully cut the Ferrero Rocher in half and place two halves onto each bowl of ice cream. Serve immediately.