Vegan Ferrero Rocher Ice Cream Bars
- Food processor
- Blender
- Heatproof bowl
INGREDIENTS
- Base:
- ¼ cup hazelnuts, roasted
- ½ cup pitted dates
- 1 tablespoon cocoa powder
- ¼ cup almonds or hazelnuts, ground
- 1 tablespoon hazelnut butter or almond butter
- 2 tablespoons oat milk, plus more as needed
- Cream:
- 1 cup raw cashews, soaked in boiling water for 10 minutes and drained
- ½ cup coconut cream, thick part only
- 2 tablespoons sweetened condensed oat milk, optional
- 2 tablespoons almond butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Coating:
- 5.3 ounces/150 grams dairy-free dark chocolate, chopped
- 1 tablespoon coconut oil
- 2 tablespoons hazelnuts, chopped (optional)
INSTRUCTIONS
- Line a loaf pan with parchment paper, leaving overhang on the long sides.
- In a food processor, blend hazelnuts, dates, cocoa powder, ground nuts, and nut butter until dense and sticky. Add milk gradually, pulsing just until the mixture holds together. Press firmly into the prepared pan in an even layer.
- In a high-speed blender, blend cashews, coconut cream, condensed milk if using, almond butter, maple syrup, and vanilla until completely smooth. Pour over the base and smooth the surface. Freeze until fully set, at least 4 hours.
- Lift the slab from the pan and cut into bars or cubes. Melt the chocolate with the coconut oil in a heatproof bowl set over gently simmering water or in short microwave bursts, stirring until smooth. Dip each piece into the chocolate or spoon chocolate over the top. Sprinkle with chopped hazelnuts if using. Return to the freezer until the coating is firm.
- Let stand at room temperature for 10 minutes before serving for the best texture. Store frozen for up to 2 months.
FAQ
What type of nuts work best for Ferrero Rocher ice cream bars?
The classic flavor of Ferrero Rocher ice cream bars relies heavily on hazelnuts for their signature nutty aroma and richness. Roasted hazelnuts bring out a deeper, toasted flavor that complements both the chocolate and creamy layers.
Ground almonds or additional hazelnuts in the base layer add texture and structure, making the bars cohesive while maintaining bite. Cashews are used in the cream layer because they blend into a silky, smooth texture when soaked and pureed, ensuring the ice cream layer is creamy without dairy.
How long should the bars freeze for optimal texture?
The base and cream layers should be frozen solid for at least 4 hours, although overnight freezing ensures the bars are firm enough to cut neatly without crumbling. After coating with chocolate, the bars should return to the freezer for at least 30 to 60 minutes to allow the chocolate to fully set and achieve a crisp snap. Storing them in an airtight container prevents freezer burn.
What substitutions can I make without compromising taste?
Hazelnuts can be partially replaced with almonds or macadamias in the base for a slightly different nut profile, though pure hazelnuts best replicate the classic taste. Coconut cream can be swapped with cashew cream for a milder, creamy alternative. Maple syrup or honey can replace sweetened condensed milk for natural sweetness, but the balance of moisture must be monitored to avoid a too-soft ice cream layer.
How can I make Ferrero Rocher ice cream bars less sweet?
In the base, reduce dates slightly or use naturally lower-sugar dried fruits, such as apricots, to maintain chewiness while cutting sugar. In the cream layer, reduce maple syrup or honey, but maintain enough to keep the cashew and coconut cream emulsified; otherwise, the mixture may be too thick or grainy when frozen. Using unsweetened dark chocolate for the coating further balances the sweetness.
Can I use different chocolate for Ferrero Rocher ice cream bars?
Yes, but it is important to consider melting properties and flavor. High-quality dark chocolate works best for a crisp coating and a rich flavor that balances the nutty base. Semi-sweet or milk chocolate will give a sweeter, creamier exterior, which may appeal to those who prefer a sweeter dessert, but may soften faster at room temperature. Tempering the chocolate slightly can improve snap and shine.
How can I make Ferrero Rocher ice cream bars nut-free?
It is challenging because the signature flavor relies on hazelnuts and almonds. However, you can substitute sunflower seeds, pumpkin seeds, or roasted soy nuts for the base and cream layers to mimic the texture and slightly nutty flavor.
For the creamy layer, use sunflower seed butter or tahini combined with soaked cashews or soft tofu for a smooth consistency. Using high-quality, nut-free chocolate ensures the coating remains rich. Flavor will be slightly different from the original, but this approach keeps the bars creamy, chocolatey, and structurally sound.
Can the bars be made in silicone molds instead of a loaf pan?
Press the base mixture into the mold, pour in the cream layer, and freeze until solid. Melted chocolate can then be drizzled or brushed on top. Using silicone molds ensures consistent portion sizes, quick freezing, and easy presentation. Just make sure the molds are deep enough to hold the layers without spilling.
