Cookies and Cream No Churn Gelato with Nutella Swirl (Serves 8)
NO Churn Cookies and Cream Gelato with a Nutella Swirl is such a great summertime treat that the whole family will love. Best of all, no special equipment is needed and it is so easy to do. You can be creative with this base recipe, and add in different types of cookies and you can keep or eliminate the swirl.
14 ounces of Sweetened Condensed Milk
2 tbsp. Vanilla Extract
¼ tsp. Salt
2 Cups Heavy Cream
15 Oreo Cookies – Crushed up into crumbs
¾ Cups Nutella
½ Cup Heavy Cream
1 tbsp. Corn Syrup
Place a 9 inch metal loaf pan in the freezer for one hour.
For the swirl, put the Nutella in a small bowl. Heat the heavy cream and corn syrup to a simmer. Pour over the Nutella and let it sit for about 5 to 6 minutes. Then mix well.
In the meantime, make the base for the gelato.
Whisk together sweetened condensed milk, vanilla and salt. Set aside. In a stand mixer fitted with a whisk attachment, whisk the heavy cream for 2 minutes until stiff peaks form. Then, gently mix the whipping cream into the sweetened condensed milk. Next fold in the oreos. Pour ⅓ of the gelato mix into the cold loaf pan. Drizzle the nutella swirl into the loaf pan. Repeat this process until you have finished all of the batter and swirl. Cover and freeze for at least 8 hours.
Recipe Note…if you have leftover swirl put it in an airtight container and put in the refrigerator. You can use it on ice cream sundays. It’s so good.