Ferrero Rocher Ice Cream Bites
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These Mini Ferrero Rocher Ice Cream Bites are incredibly easy to make.
They’re made with the smoothest, creamiest chocolate hazelnut ice cream filling, and wrapped in a rich dark chocolate hazelnut crunch coating
They’re rich in protein, they’re gluten free, refined sugar free, and can be made completely vegan, too!
Why You’ll Love These Ferrero Rocher Ice Cream Bites
- They are incredibly easy to make
- No ice cream maker is needed
- They’re bite sized, and are easy to grab and go when you want a sweet treat after lunch
- Just one bite sized ice cream bite is enough to satisfy all your cravings
Key Ingredients
- Cottage Cheese – don’t worry! It’s blended until completely smooth so no texture issues here. Cottage cheese, when frozen, becomes thick and creamy, unlike yogurt which tends to get icy when frozen. Full fat will make for the creamiest texture!
- Hazelnut Butter – adds to the signature Ferrero Rocher taste! I like Artisana Organics brand; they make an organic hazelnut cacao spread, which is much lower sugar than nutella. However, I see there are numerous healthier hazelnut spreads in grocery stores today
- Pure Maple Syrup – adds a touch of sweetness without needing refined table sugar. Not to be confused with pancake syrup, pure maple syrup is lower glycemic index, and actually contains nutrients like potassium and magnesium
- Cocoa powder – adds that rich fudgey taste we’re after
- Chopped hazelnuts – add the crunch to the chocolate coating, truly resembling your signature Ferrero Rocher candies
How to Make Ferrero Rocher Ice Cream Bites
- Blend cottage cheese, hazelnut butter, pure maple syrup, and cocoa powder until smooth. Scraping the sides of your blender as needed, until fully smooth
- Evenly distribute between 14-15 mini silicone muffin liners (or use an ice cube tray)
- Freeze for at least 3 hours
- Melt dark chocolate with coconut oil, in 30 second intervals, stirring in between each cycle, until fully melted
- Finely chop some hazelnuts, and mix into the melted chocolate
- Line a cutting board with parchment paper
- Remove frozen ice cream bites from the mold, then dip into melted chocolate with a fork, allowing excess to drip off. Set on parchment paper
- Once all ice cream bites are dipped, place your tray / board back into the freezer an additional 10-15 minutes, then enjoy!
- Keep stored in an air tight container in the freezer
It really just takes 2 steps to make these decadent bites; blend and then dip in chocolate!
Variations for Dietary Preferences
- Dairy free – you can use coconut cream (just the thick part; not the milk) in place of cottage cheese
- You can up the protein in these by using chocolate protein powder in place of the cocoa powder
- You can use medjool date syrup in place of pure maple syrup
I can’t wait for you to experience how easy these ice cream bites are, and how incredibly creamy the ice cream filling is! If you give them a try be sure to leave a comment below, or tag me on social media so I can see your version!
If you make these Key Lime Pie Cheesecakes I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ferrero Rocher Ice Cream Bites
Incredibly smooth & creamy hazelnut ice cream, wrapped in a crunchy dark chocolate coating. Protein rich, gluten free, and refined sugar free!
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Servings: 15
Ingredients
- Ice Cream:
- 1 cup full fat cottage cheese
- 1/4 cup hazelnut butter
- 3 tbsp pure maple syrup
- 2 tbsp chocolate protein powder or cocoa powder
- Coating:
- 1 cup dark chocolate
- 1 tbsp coconut oil
- 3 tbsp crushed hazelnuts
Instructions
- Blend cottage cheese, hazelnut butter, pure maple syrup, and cocoa powder until smooth. Scraping the sides of your blender as needed, until fully smooth
- Evenly distribute between 14-15 mini silicone muffin liners (or use an ice cube tray)
- Freeze for at least 3 hours
- Melt dark chocolate with coconut oil, in 30 second intervals, stirring in between each cycle, until fully melted
- Finely chop some hazelnuts, and mix into the melted chocolate
- Line a cutting board with parchment paper
- Remove frozen ice cream bites from the mold, then dip into melted chocolate with a fork, allowing excess to drip off. Set on parchment paper
- Once all ice cream bites are dipped, place your tray / board back into the freezer an additional 10-15 minutes, then enjoy!
- Keep stored in an air tight container in the freezer