HOMEMADE COOKIES ‘N’ CREAM ICE CREAM WITH NUTELLA SWIRL

(from castro15’s recipe box)

Categories: Desserts

Ingredients

  • 2 tbsp granulated sugar
  • 5 tbsp water
  • 10 oz white chocolate, chopped
  • 3 eggs, separated
  • 1 1/4 cups heavy cream
  • 8 Fudgeeos or Oreos, crushed
  • ⅓ cup Nutella

Directions

  1. If you wish to unmold and slice, line a loaf pan with plastic wrap. Otherwise just have one handy.

  2. In a large pot, combine sugar and water and bring to a boil over medium-high heat. Boil 1-2 minutes until syrupy.

  3. Turn off the heat and stir in the chocolate until melted. Add egg yolks, one at a time, whisking vigorously after each addition until smooth. Set aside to cool completely.

  4. With an electric mixer, beat egg whites until stiff peaks form. Fold half of the egg whites into the chocolate mixture to lighten it. Fold in the other half.

  5. In the same bowl the egg whites were in, whip the cream until stiff peaks form. Fold half into the chocolate/egg mixture. Fold in the other half.

  6. Microwave Nutella for 20-25 seconds on high until slightly softened.

  7. Stir in crushed cookies, reserving some for garnish if desired. Pour half of the ice cream mixture into a loaf pan. Drizzle with half of Nutella.

  8. Pour the remaining ice cream mixture over top. Drizzle with Nutella and sprinkle with reserved cookies. Swirl with a knife.

  9. Cover with plastic wrap and freeze 6-8 hours or until firm. Cover with tin foil if storing for a longer period of time.

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