Cup of Yum
1. Line an 8 inch (20 cm)  high top cake pan with crumpled* parchment paper.  

COOKIE BASE

Cup of Yum
1. Mix together the cookie crumbs and melted butter and press down in the prepared cake pan, cover the pan with plastic wrap and place in the freezer while you prepare the vanilla no churn ice cream.

VANILLA NO CHURN ICE CREAM

1. In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
2. In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed.
3. Remove the base from the freezer and spread evenly with half the vanilla ice cream . Cover  with plastic wrap and freeze.

FERRERO ROCHE NO CHURN ICE CREAM

1. In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
2. In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely combined. Then fold in the coarsely chopped Ferrero Roche chocolates and add the Nutella (softened) swirl 2-3 times just to add.
3. Remove the base from the freezer and spread evenly the Ferrero Roche Ice Cream over the vanilla ice cream, then spread with the remaining vanilla ice cream. Place in an airtight container or freezer bag and freeze 3-5 hours or over night.

TOPPING

1. Remove the cake from the freezer once it is completely frozen (just before serving). Drizzle 3/4 of the melted chocolate over the ice cream cake, place the Ferrero Roche whole chocolate on top then drizzle the chocolates with the remaining melted chocolate. If cake is frozen solid then let it sit until it is easier to cut. Serve. Enjoy!

*Before lining a pan or cookie sheet be sure to crumple your parchment paper it will stay in place better.