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
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If you wish to unmold and slice, line a loaf pan with plastic wrap. Otherwise just have one handy.
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In a large pot, combine sugar and water and bring to a boil over medium-high heat. Boil 1-2 minutes until syrupy.
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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.
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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.
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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.
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Microwave Nutella for 20-25 seconds on high until slightly softened.
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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.
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Pour the remaining ice cream mixture over top. Drizzle with Nutella and sprinkle with reserved cookies. Swirl with a knife.
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Cover with plastic wrap and freeze 6-8 hours or until firm. Cover with tin foil if storing for a longer period of time.