Homemade Cookies 'n' Cream Ice Cream with Nutella Swirl
Homemade Cookies 'n' Cream Ice Cream with Nutella Swirl: 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! www.thereciperebel.com
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
Author Ashley Fehr
1 1/4cupsheavy cream
8Fudgeeos or Oreoscrushed
*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.
**Be sure to use fresh, pasteurized eggs for this recipe as the egg whites are not cooked. ***If you’re having difficulty folding in the egg whites and cream, use a large whisk and stir very slowly.