KitKat Ice Cream (No-Churn)
This no-churn KitKat Ice Cream is made using four ingredients, and is super chocolatey, creamy and packed full of KitKats.
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KitKat Ice Cream
It has been too long since I posted a KitKat recipe or an ice cream recipe, so I decided to combine them and make this KitKat Ice Cream.
With the weather heating up here in Scotland, this no-churn ice cream is perfect for making in the warmer weather and keeping you cool.
The recipe uses four ingredients: double cream, condensed milk, chocolate and KitKats.
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No-Churn Millinaires Ice Cream
No-Churn Ice Cream
A no-churn ice cream is basically an ice cream that isn’t made in an ice cream maker. It is super quick and easy to make.
The base of the ice cream is double cream and condensed milk. You need to use double cream in the recipe; single cream is just too thin and won’t give you a thick ice cream.
The condensed milk helps to make the ice cream lovely and creamy, and sweet. The cream and condensed milk need to be whisked together until they are thick and hold soft peaks. You can do this using a handheld whisk or with the balloon whisk attachment on a stand mixer.
Chocolate
In this recipe, I used melted milk chocolate. The first thing I do is melt the chocolate in a heat-proof bowl in a microwave. I then leave it to one side to cool slightly, while I am whisking the double cream and condensed milk.
Depending on the type of KitKats you are using, you could switch the milk chocolate for dark or white chocolate instead.
You could also use cocoa powder to get a lovely chocolatey flavour from your ice cream. Just add 50g to your cream and condensed milk mixture.
KitKats
I decided to use just a standard KitKat in this recipe, but you could mix it up and use white, dark, caramel, orange or any flavour of KitKats you can find.
Heat to the alternatives section below to find out how to adapt the recipe for orange or caramel KitKats.
Alternatives
Replace the milk chocolate with white or dark chocolate if you prefer.
Add in 1 teaspoon of orange extract to make the ice cream chocolate orange, and use Orange KitKats.
If you are using caramel KitKat bars, follow the recipe below, add half of the ice cream mixture to your container and swirl through 50g of caramel sauce. Add the remaining ice cream and swirl through another 50g of caramel before adding the KitKats to the top and freezing.
Equipment
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No-Churn KitKat Ice Cream
Ingredients
For the KitKat Ice Cream
- 300 g Milk Chocolate (melted)
- 550 ml Double Cream
- 397 g Condensed Milk (one tin)
- 186 g KitKats
Instructions
To Make the KitKat Ice Cream
- Melt the milk chocolate in a heatproof bowl in the microwave. Leave to one side to cool.
- Add the double cream and condensed milk to a large bowl and whisk on a medium speed until it is thick and holds soft peaks.
- Add the chocolate to the cream mixture and mix until fully combined.
- Crush half of the KitKats and fold into the mixture until evenly distributed.
- Pour the Ice Cream mixture into your prepared container. Add the remaining KitKats to the top. Cover your ice cream either with a lid or wrap it in cling film.
- Put the ice cream into the freezer for 4-5 hours until completely set.
Notes
- This KitKat ice cream will last in the freezer for up to 3 months.
- Replace the milk chocolate with white or dark chocolate if you prefer.
- Add in 1 teaspoon of orange extract to make the ice cream chocolate orange and use Orange KitKats.
- If you are using caramel KitKat bars, follow the recipe below, add half of the ice cream mixture to your container and swirl through 50g of caramel sauce. Add the remaining ice cream and swirl through another 50g of caramel before adding the KitKats to the top and freezing.
- Replace the melted chocolate with 50g of cocoa powder for a chocolate ice cream