- 1 tin evaporated milk (chilled in freezer for few hours till slushy consistency)
- 1 tin condensed milk
- 600 ml double cream
- 1 tsp vanilla essence
- 16 chopped ferrero rocher ( Add more or less acording to preference)
- Say Bismillah.
- Whip evaporated milk till light and fluffy. (For best results freeze evaporated milk for a couple of hours.)
- Whip double cream.
- Combine evaporated milk, double cream, vanilla essence and condensed milk (by hand, not whisk).
- Add desired amount of chopped ferrero rocher & nutella.
- Freeze for a couple of hours.
- Decorate with nutella, chopped hazelnuts or chopped ferrero rocher.
2 thoughts on “Ferrero Rocher Kulfi Ice Cream”
How many grams/mls should the condensed milk and evaporated milk tin be?
Also how much should the cream be whipped?
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