Ingredients

The following ingredients have 7 Servings
  • 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

Instruction

  • *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.