In a large bowl, whip the cream until soft peaks form. Gently fold in the salt, sweetened condensed milk, and Nutella until uniform. Next, gently fold in 10 of the chopped Ferrero Rocher. Transfer the mixture to a dish--I used an 8 x 8 baking dish, but any freezer safe dish(es) of choice will work! Sprinkle the remaining Ferrero Rocher on top and freeze for at least 6 hours until nice and set. Good luck waiting 6 hours before diving in!
NOTE: After the initial freeze, cover the ice cream tightly or transfer to a freezer safe tupperware for extended storage.