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Pop the Ferrero Roche into the freezer for 15-20 mins whilst you prep everything else, so they are easier to chop.
Pour the double cream and condensed milk into a mixing bowl and whisk together into soft peaks. Pop half the mixture into a separate mixing bowl.
And add 50g of the chopped hazelnuts to one bowl of whipped cream and fold together.
Add the Nutella to the other bowl of cream and gently whisk together.
Roughly chop 8 of the Ferrero Roche and fold into the Nutella cream.
Dollop the two different mixtures into a loaf tin. Swirl them together to get a lovely, rippled effect. Scatter over the remaining 10g of hazelnuts and 4 roughly chopped Ferrero Roche. Pop into the freezer to set overnight.
Get the ice cream out of the freezer 10 minutes before you want to serve so it can soft a little.