To start, you will need a stand or an electric hand mixer to whip the double cream into soft peaks for about 5mins on high speed for 3 mins and about 2 mins on medium. On my Kenwood stand mixer this is a 5 and then 3 setting. Transfer this to a bowl, you can use the container you will be storing the ice cream in the freezer as this will be added back into the next step. In the same mixing bowl, whisk the cream cheese, chocolate spread, hazelnut extract and salt as above. Once this is in soft peaks gently combine the double cream. There could be some sticky situations and licking at this stage lol. It’s okay to not be totally combined as random streaks through the ice cream makes it pretty and fun surprise when digging in! You do these 2 steps to add air and enhance the creaminess of the ice cream.

Add in Ferrero Rocher, hazelnut chocolate spread and chopped hazelnuts into the mixture gently carefully not to overmix. You can get pre-chopped hazelnuts from most supermarkets and saves you a job. Also, for the Ferrero Rochers, this is just roughly halved so doesn't matter if it is broken into more than 2 pieces. Then pour into an airtight container or ice cream mold anything that is freezer proof is fine and can be sealed tight. This is to make sure it doesn't have any icicles forming though the ice cream. For extra decoration, scatter optional toppings or any combination. Seal and allow to freeze for minimum of 6 hours, making sure the bowl touches the bottom of the drawer.

Once it is ready, allow to sit on the kitchen counter for up to 5 mins, serve and enjoy!