Eggless Ferrero Rocher Ice Cream Cake

We celebrated our second Wedding Anniversary on December 1st. I am always looking for ways to better myself and go a little bigger than the previous year. What is a day like this without chocolate, right? 😉 Luckily, I was able to catch a break from work and make this AMAZING Ferrero Rocher Ice Cream Cake. And whats better? Its eggless!

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If you love chocolate and nutella, you will love this cake. This cake is made of delicious moist layers of chocolate cake, filled with nutella ice cream, topped with dark chocolate ganache and of course Ferrero Rochers. I swooned a little just typing that out here!

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Making this cake might sound time-consuming, but it’s not that tough. It is literally just putting things together and waiting patiently for it to set (yes, that is the hardest part of baking). 

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These images will tell you that the effort is more than worth every minute spent making this dessert.The smooth and silky nutella ice cream and the crunchy nuts was just to die for. This is definitely a cake that you should add to your must-make list.

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Cook time: 45 minutes +3 hours chilling time: Source: Adilicious; Yields: 8 slices


For the Cake: 

  • All purpose flour – 2/3 cups
  • Sugar – 1/2 cup
  • Unsweetened cocoa powder – 2  tbsps
  • Baking soda – 1/2 tsp
  • Salt – 1/2 tsp
  • Apple cider vinegar or white vinegar – 2 tsps
  • Instant Coffee powder – 1/2 tsp
  • Boiling water – 1/2 cup
  • Vegetable oil – 4 tbsps

For the Nutella Ice Cream:

  • Whipping cream or heavy cream – 1 cup
  • Condensed Milk – 4 tbsps
  • Nutella – 3 tbsps

For the ganache: 

  • Extra Dark chocolate – 1/2 cup (I used 70%) 100 grams ( ½ cup ) Chopped Semi sweet chocolate
  • Heavy Cream – 1/4 cup

For garnishing: 

  • Roasted Hazelnut – 20
  • Ferrero Rocher – 5
  • Cocoa powder – 2 tbsps
  • Chocolate shavings – 1 tbsp


Preheat the oven to 350F or 160C.

Start by making the cake; in a mixing bowl, sift all the dry ingredients together like flour, baking soda, salt and cocoa powder. Add in sugar. Mix evenly.

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In a cup, blend the coffee powder with boiling water. Add to the dry mixture.Mix and add the oil and the vinegar. Whisk together until you get a smooth batter.

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Grease a deep pan and pour the batter. Bake for 15-17 minutes until the cake is completely cooked.

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As the cake is baking, get on to making the ice cream. Whisk the whipping cream on high speed for 4-5 minutes, until stiff peaks are formed. Add the condensed milk.

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Add nutella and whisk together. Store in the fridge until later.


To assemble the ice cream cake, remove the cake and cool off completely on a cooling rack. Split in two halves.


Assemble one layer of the cake on a plate. Place a baking circular mold that is wider than the cake on the plate. Fill a piping bag with the nutella ice cream and pipe around the mold and fill the cake layer. Place the second cake layer on top and repeat process. Allow the cake to set in the fridge for at least 2-3 hours.

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Make the chocolate ganache by melting the dark chocolate with heavy cream in the microwave in 20 second intervals, until you get a smooth creamy sauce.


Now on to garnishing! Using a knife neatly spread chopped hazelnuts around the cake. Spoon the ganache on top of the cake and spread smoothly. Place as many ferrero rochers as you want and add in some hazelnuts too. Dust cocoa powder and sprinkle with chocolate shavings!

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Keep chilled in until ready to serve. Slice and eat tons of it! 😉

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