Ferrero Rocher Ice Cream Cheesecake

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Continuing on with the theme of indulgent cakes, I present this beauty to you. Now, the previous Chocolate Celebration Cake was for us to bring to a family event to celebrate my brother’s birthday. A placeholder, if you will. This cake is the real thing, for the real day. We had to save it. I’m going to be honest with you… because this sounded just… crazy amazingly indulgent. 

It has Ferrero Rocher. It has ice cream, and it’s a cheesecake! It has chocolate sauce drizzled all over it. This, guys, has everything. And it was everything. Recipe is below.

Ferrero Rocher Ice Cream Cheesecake
A super indulgent cake that combines the richness of both an ice cream cake and a cheesecake, with Ferrero Rocher chocolate as the star.
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Prep Time
20 min
Cook Time
12 hr
Total Time
12 hr 20 min
Prep Time
20 min
Cook Time
12 hr
Total Time
12 hr 20 min
For the cake
  1. 230g Oreos
  2. 100g unsalted butter, melted
  3. 50g dark chocolate, melted
  4. 8-10 Ferrero Rocher chocolates, roughly chopped
  5. 400g cream cheese, room temperature
  6. 1/2 cup granulated sugar
  7. 1 teaspoon vanilla essence
  8. 500 ml vanilla ice-cream, slightly softened, best quality you can afford
  9. 1/2 cup dark chocolate sauce (recipe below), to drizzle
  10. 8-10 Ferrero Rocher Chocolates, to decorate
For the dark chocolate sauce
  1. 100g dark chocolate, chopped
  2. 1/2 cup single cream
  3. 2 tablespoons brown sugar
For the biscuit crust
  1. Line the base of a 9-inch round spring form tin (or PushPans, I love PushPans) with baking paper.
  2. Place the Oreos in a food processor and process until they are in fine crumbs. Add melted butter and melted chocolate and mix to combine.
  3. Press the mixture into the base of the prepared pan (I like to give a little wall on the sides).
  4. Place in the freezer until firm, about 30 minutes.
For the cake
  1. Beat the cream cheese, sugar and vanilla with an electric mixer until well blended. Add the ice cream and mix well.
  2. Gently fold in the chopped chocolates.
  3. Pour over the prepared crust.
  4. Freeze for at least 4 hours until firm, or overnight to be safe.
  5. Remove from freezer 10 minutes before serving.
  6. Decorate with remaining chocolates and drizzle with chocolate sauce. Serve with more chocolate sauce!
To make the dark chocolate sauce
  1. Combine chocolate, cream and sugar in a heat-proof bowl. Microwave until chocolate is melted and stir well to combine. Set aside to cool. Store in refrigerator until needed. Warm before using.
  1. Be careful not to let the ice cream melt too much, otherwise it will form crystals when it freezes, making for a slightly icy cake. Still delicious though!
Adapted from Sugar et al
Adapted from Sugar et al
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I have to tell you. People were really really really keen to have this. Especially since I had made it a couple of days early. So many questions like “so we’re having the cake for dessert later right? when are we eating that cake?” And finally the day of my brother’s birthday dawned. I had planned to take photos of the cake before breakfast, so that we could have it after brunch, and I wouldn’t have to rush. My plans were foiled when, at 7 am, my brother said… so we’re having the cake now right? And I couldn’t really say no to the birthday boy…

So we had this cake for breakfast. I kid you not. At 7. Even taking photos was hard once everyone had heard and gathered around. Mutters and complaints about “why is it taking so longggg?” were heard. And so… I have to say, the pictures for this cake are not the best. hard to, when you have several people who just woke up growling “cake cake cake” at you. Still, turned out rather well!

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Just look at that~ The ice cream and the cream cheese went beautifully together. I’m not kidding. But of course they would. It was amazing. Creamy, but with the cream cheese coming through just enough to make it feel rich and oh-so-indulgent. The biscuit crust was good for once! I usually don’t do too well with cheesecake crusts, but this one was beautifully crunchy… and the melted chocolate in there definitely helped. And of course, the Ferrero Rochers. Honestly, I don’t really like them so much. But the best thing about recipes like this is that you can substitute them for anythingggg that your heart desires. Anything. Well, I would recommend chocolatey things… I would love to try these with Maltesers. 

And the best thing is… it is soooooo easy! Just dump everything in a bowl, mix then freeze. You don’t need an oven, not even for the crust. This is one of those special cakes that look good, taste good but are sooooo easy to make. Special occasion? Hah! Make this anytime you want. Hardest thing is waiting for it to freeze… and to share.

PS Definitely be sure to let this soften for a few minutes before serving. Enjoy~

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