• 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)
• Nutella

Method

1. Say Bismillah.
2. Whip evaporated milk till light and fluffy. (For best results freeze evaporated milk for a couple of hours.)
3.  Whip double cream.
4. Combine evaporated milk, double cream, vanilla essence and condensed milk (by hand, not whisk).
5. Add desired amount of chopped ferrero rocher & nutella.
6. Freeze for a couple of hours.
7. Decorate with nutella, chopped hazelnuts or chopped ferrero rocher.