Description
A rich and creamy Ferrero Rocher milkshake made with vanilla ice cream, chocolate, and hazelnut flavors for an indulgent dessert drink.
Ingredients
- 6 Ferrero Rocher chocolates
- 2 cups vanilla ice cream
- 1 cup cold whole milk
- 2 tablespoons hazelnut-chocolate spread
- 1 tablespoon chocolate syrup
- 4 ice cubes (optional)
- 1/2 cup whipped cream (optional, for garnish)
- 2 extra Ferrero Rocher chocolates (optional, for garnish)
- 1 tablespoon chocolate syrup (optional, for drizzling)
Instructions
- Unwrap the Ferrero Rocher chocolates and set 1 or 2 aside for garnish if desired. Break the remaining chocolates into rough pieces.
- Add the vanilla ice cream, cold whole milk, Ferrero Rocher pieces, hazelnut-chocolate spread, and chocolate syrup to a blender.
- Add the ice cubes if using for a colder and slightly thicker milkshake.
- Blend for 30 to 45 seconds until smooth, creamy, and evenly combined.
- Check the consistency. Add a small splash of milk if it is too thick, or a little more ice cream if it is too thin.
- For a decorative presentation, drizzle chocolate syrup inside the glasses before pouring in the milkshake.
- Divide the milkshake between 2 large glasses.
- Top with whipped cream, extra Ferrero Rocher chocolates, and an extra drizzle of chocolate syrup if desired.
- Serve immediately while cold and creamy.
Notes
- Best enjoyed immediately after blending for the creamiest texture.
- Use chocolate or hazelnut ice cream for a flavor variation.
- Add chilled coffee for a mocha-style twist.
- If storing, refrigerate up to 12 hours and stir or blend again before serving.
- Do not reheat; blend again with a splash of milk if it thickens after chilling.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
Nutrition
- Serving Size: 1 large glass
- Calories: 540 kcal
- Sugar: 42 g
- Sodium: 160 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg
