¼tspcoarse Kosher salt(if using table salt, use half the amount)
⅓cuphazelnuts
6Ferrero Rocher truffles
¾cupNutella(chocolate hazelnut spread)
Instructions
Pour the cream into a bowl. Use an electric mixer to whip the cream for several minutes, until soft, fluffy peaks form that hold their shape.
Add the sweetened condensed milk, cocoa powder, vanilla and salt, and use a spatula to fold everything together until well combined.
Roughly chop the hazelnuts and Ferrero Rocher truffles, and fold them into the ice cream.
Add 1/2 cup of the Nutella, and gently swirl it in, leaving visible streaks.
Spread the ice cream into a freezer-safe container. Swirl the remaining 1/4 cup Nutella on top of the ice cream. If you like, sprinkle with a few more chopped hazelnuts and Ferrero Rocher.
Freeze until firm enough to scoop, at least 8 hours, or overnight.