Serves 3
Time: 15 minutes (plus 12 hours freezing)
Macros:
Carbohydrates - 17g
Protein - 19g
Fats - 6g
Ingredients
Ice Cream Base
1 ½ cups milk (dairy works best)
30g (4 tbsps) True Protein WPI 90 in Rich Chocolate
1 heaped tsp chocolate hazelnut spread
1 tbsp vanilla yoghurt
½ tsp vanilla extract
Mix-ins/ Toppings
3 Ferrero Rocher’s, cut in half (plus more for serving)
Extra drizzle of choc hazelnut spread
Method
1. In a Ninja Creami tub, whisk together the milk, True WPI90, hazelnut spread, vanilla yoghurt, and vanilla paste until smooth.
2. Freeze for at least 12 hours or until solid.
3. Once frozen, insert the tub into the Ninja Creami and process on "Lite Ice Cream" mode.
4. Make a small well in the centre and add the halved Ferrero Rochers. Process using the "Mix-In" setting.
5. Scoop into bowls and top with an extra Ferrero Rocher and a drizzle of hazelnut spread.
Alternative Method (No Ninja Creami)
1. In a freezer-safe container, whisk all base ingredients until fully combined.
2. Freeze for 6+ hours or until solid.
3. Break into chunks and blend in a high-speed blender until smooth (add a splash of milk if needed).
4. Fold through chopped Ferrero Rochers.
5. Serve topped with an extra Ferrero Rocher and a drizzle of hazelnut spread.
