Place a loaf pan in the freezer. Line with parchment paper for easy clean up if you prefer
In a large bowl, combine the sweetened condensed milk, Nutella, and salt. Whisk until well combined and smooth.
In a medium bowl or in a stand mixer bowl, whisk the heavy whipping cream until it forms stiff peaks. Do not over whip.
Roughly chop the Ferrero Rocher chocolates.
Fold the whipped cream into the condensed milk mixture until no longer streaky, then toss in the chopped Ferrero Rocher and fold again.
Pour the mixture into the cold pan and cover with foil wrap or a clear wrap. Place in the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.
Serve and enjoy when it's ready!
Line your pan with parchment paper for easy clean up.
Make sure to chop up your Ferrero Rocher into nice and small pieces, larger pieces can become rock hard and harder to eat.
I don't recommend substituting lower fat or lower sugar alternatives otherwise your ice cream won’t turn out right.
If you want to try adding some extract - like vanilla or mint - make sure to only add a bit. Vanilla extract is somewhat forgiving, but extracts like mint can overpower the other flavors, if too much is added.
Using a wider, shallower container makes the mixture to freeze faster.