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.
Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl
written by Ashley Fehr
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
- 1/3 cup Nutella
Instructions
- *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.
Notes
***If you’re having difficulty folding in the egg whites and cream, use a large whisk and stir very slowly.
Nutrition Information
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Kacey @ The Cookie Writer says
Does this ever look amazing! I have been experimenting with ice cream flavours and have been meaning to make my own cookies and cream flavour. I do have a machine, so I will use that, but so happy there are no-churn recipes out there!
Ashley says
Haha, I have a machine too! But it’s pretty dusty 🙂
Jessica @ Sweetest Menu says
HEAVEN in a bowl. Seriously, this ice cream looks incredible! I love love love homemade ice cream, especially melt ice cream and one with cookies and nutella? Agh! I WANT!
Rachel @ Bakerita says
Oh my goodness Ashley, this looks so so easy and too good! Loving that Nutella swirl…mmm! Pinned 🙂
Manali @ CookWithManali says
My husband actually puts the ice cream in microwave for 10 seconds before he eats it..he cannot eat firm ice creams! lol…You combined two of the favorite things and the ice cream looks totally amazing!
Ashley says
Haha, I am way more of a soft serve kind of girl! Thanks Manali!
Harriet Emily says
OH MY GOSH! My mouth is seriously watering over here. This looks INCREDIBLE! I seriously can’t cope. This has to be the best ice cream I’ve ever seen! cookies and nutella?! yes please!! I can’t wait to try this!
Nora @ Savory Nothings says
I’m totally different – I love my ice cream cold and hard, and the best part is to smear it with whipped cream and let that freeze as well 🙂 My brother is one of those people who will microwave their ice cream though and we always had discussions growing up! Love this ice cream/terrine awesomeness! The Nutella swirl? Perfect!!
Ashley says
Thanks Nora! I have never heard of anything freezing whipped cream on top! I do like to take a spoon to a tub of Cool Whip though so I can see where you’re going with that. Lol
My Kitchen Craze says
I’m totally an outside of the ice cream pail person too. I love and have to have my ice cream a little melted. I like the runny parts the best. My hubby always teases me and says that I should just make a milk shake. Ahhh no babe it’s totally not the same. Men ugh! 🙂 This sounds amazing and I can not wait to try it out!! Pinned!
Ashley says
See, it would be so much easier if my husband didn’t like the melty part too, but we always end up fighting over it! Lol. Thanks Cyndi!
Natalie @ Tastes Lovely says
Oh, I am TOTALLY a rock hard freezing cold ice cream person. I like to chew it, haha! I have my freezer set extra cold for this reason. But it sure does make my ice cream hard to scoop, so I just eat it straight from the carton. Shhh, don’t tell. I am loving this homemade ice cream. Nutella makes everything better : )
Ashley says
Hahaha, we never use bowls either, don’t worry!
Kelly - Life Made Sweeter says
Homemade ice cream is my favorite and I love it nice and melty too! This has everything I love jam packed into one delicious frozen treat! Love that you don’t need an ice cream maker too! *Drool!
Ashley says
Thanks Kelly!
Kate @ Diethood says
I drooled… I just saw this on FB, hopped over and drooled, again… WANT! Obviously… 😀
Ashley says
Hahaha, thanks Kate!
Sam @ SugarSpunRun says
Cookies & cream + Nutella? What a great idea! Oh and I love my ice cream soft and almost-melting too, it’s the best!
Ashley says
YES — the best way! Thanks Sam!
Tonia from TheGunnySack says
This has everything fantastic in it! I am with your cousins, I like my ice cream super cold and I can’t ever finish the melted part at the bottom of the bowl or cup.
Ashley says
I guess we can still be friends, but only because you’ll leave me the outside of the pail ice cream. Lol. Thanks Tonia!
Beth says
No ice cream maker needed? YES!! And I am one of those people who like my ice cream rock hard!
Ashley says
Haha, too funny! Thanks Beth!
marcie says
Cookies ‘n Cream, Nutella, and no churn makes for one deliciously wicked ice cream! I don’t think I could walk away from this!
Ashley says
haha, thanks Marcie!
Krista @ Joyful Healthy Eats says
Wow! No that is one incredible ice cream recipe!
Michelle @ Modern Acupuncture Volunteering says
I am totally with you regarding melty ice cream. Mmmm that is totally the best part, the melty edge!! Also, I have been eating Nutella out of the jar lately, so I think its time my obsession had a new home – in some fabulous terrine 😉
Ashley says
Yes, thank you! Glad you’re on the right side 😉 Thanks Michelle!
Shashi at RunninSrilankan says
Oooh this looks dreamy! A super melty bowl of this would be hard for my lactose intolerant self to resist!
Ashley says
I’m sure you could substitute whipped coconut cream for the whipped cream! Thanks Shashi 🙂
Gayle @ Pumpkin 'N Spice says
I love my ice cream all soft and melty, too! I actually put mine in the microwave about 10 seconds before I eat it! 🙂 This ice cream sounds delicious! I absolutely love the nutella in here. I don’t think I could be trusted around this!
Ashley says
You’re one of the microwave people! Lol. Thanks Gayle! It didn’t last long 🙂
Erin @ Miss Scrambled Egg says
I’ve fallen in love with this ice cream. Holy Hannah this looks delicious!
Ashley says
Thanks Erin!
Medha @ Whisk and Shout says
This looks amazing! I’ve never had s terrine and the method sounds very cool. I am an outside ice cream person too, mainly because I can’t eat it if it’s freezing and rock solid- my teeth are too sensitive!! Loose the fudgeeos and the Nutella, good stuff 🙂
Ashley says
Thanks Medha! That’s the best way!