The silkiest, creamiest ice cream made with no ice cream maker, no extra stirring, and only 7 ingredients! Packed with chocolate cookie crumbs and swirled with Nutella. You will never believe how good this is!
I need to know: are you an inside-of-the-ice-cream-pail person or an outside-of-the-ice-cream-pail person?
Don’t laugh – this is important.
I am – 100% — an outside-of-the-ice-cream-pail person. When the ice cream has been sitting out for a good 10-15 minutes and the edges start to get all soft and extra creamy? That’s the best part.
I remember from when we were children, having this conversation with my aunt and some of my cousins. They were all inside-of-the-ice-cream pail people – they liked their ice cream super cold and hard and not at all melty.
I’ve never been able to understand.
I’m that person who eats all the way around the edge of the pail, before slowly working her way to the middle (you know, so the next layer of edge-ice-cream can start melting).
Who’s with me?
I actually know people who will microwave their ice cream, to start it melting, but I’ve never taken it that far.
Before we go any further, I should probably tell you that I’ve lied to you (hangs head in shame).
I had to.
If I would have called this Cookies ‘n’ Cream Terrine with Nutella Swirl, you’d all either be like (a) “what the? Sounds weird,” and you’d move on to the next recipe that sounded a little safer, or (b) “looks like ice cream, sounds hard”, and you’d move on to the next recipe that sounded easier.
So, friends, I guess this is kind of a terrine, rather than an ice cream.
Basically, a terrine is the BEST ICE CREAM YOU’VE EVER HAD, traditionally unmolded from the pan and sliced.
But I didn’t think you’d ever seen a slice of ice cream, so I scooped it instead.
The method is different than your typical ice cream recipe, but it’s not hard, and it doesn’t take long, and it’s totally worth it. So put your judgements aside and get yourself a pot.
First, you make a little bit of a simple syrup with some sugar and water. Boil it up for a couple minutes, then add your chocolate. Melt it. Stir in your egg yolks and let cool.
Whip up your egg whites, fold those in. Whip your cream, fold that in. And then you basically fill it with all the things – like crushed Fudgeeos and Nutella, for example.
So the base of the recipe is really only 5 ingredients, and from there you can mix and match your fillings as desired. I am kind of obsessed with cookies ‘n’ cream, so I was going to crush up some Oreos. I actually didn’t have any, so I had to substitute with Fudgeeos. Generally, my rule is “more chocolate is better”, so this worked just fine.
And Nutella because…. Nutella.
The swirl adds such an incredible creamy, fudgy, chocolatey-ness…. You’re not going to want to leave that out.
This “ice cream” is so much creamier than normal ice cream, and there is not a lot of water or milk, so it freezes quickly (I photographed after about 6 hours in the freezer), and it doesn’t melt as quickly, so it’s not going to get thin and watery like some “ice creams”.
Your summer needs this.
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Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl
- 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
- 1/3 cup Nutella
- *If you wish to unmold and slice, line a loaf pan with plastic wrap. Otherwise just have one handy.
- In a large pot, combine sugar and water and bring to a boil over medium-high heat. Boil 1-2 minutes until syrupy.
- 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.
- 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.
- 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.
- Microwave Nutella for 20-25 seconds on high until slightly softened.
- 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.
- Pour the remaining ice cream mixture over top. Drizzle with Nutella and sprinkle with reserved cookies. Swirl with a knife.
- Cover with plastic wrap and freeze 6-8 hours or until firm. Cover with tin foil if storing for a longer period of time.
***If you’re having difficulty folding in the egg whites and cream, use a large whisk and stir very slowly.
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