Kit Kat Ice Cream
Make this smooth and creamy Kit Kat ice cream your go-to dessert this summer! Packed full of chunks of Kit Kat fingers, the malty chocolate ice cream is super easy to make!
Nutrition Facts
Ingredients
Instructions
Add the double cream and caster sugar into a large mixing bowl, and using a balloon whisk, gently whisk together until the sugar has dissolved into the cream.
Add the full fat milk to the cream mixture and gently whisk together until combined.
Using a mini chopper or a food processor, blitz the Kit Kat fingers to form crumbs. Alternatively, add them to a food bag, seal and crush with a rolling pin. Save 2-3 Kit Kat fingers to cut into chunks.
Add the Ovaltine, crushed Kit Kats and vanilla extract to the mixture and mixture everything together until well combined.
If using an ice cream machine: Pour the ice cream mixture into the ice cream bucket and churn the ice cream according to the manufacturer's instructions.
When prompted, add in the Kit Kat chunks into the mixture and allow the churning to complete. You might wish to save some Kit Kat chunks to scatter over the top of the ice cream.
When complete serve the ice cream or transfer to a freezer-proof container and freeze until required.
If churning the ice cream manually: Pour the ice cream mixture into a shallow freezer-proof container and cover with a lid or clingfilm. Place in the freezer and freeze the mixture for 90 minutes
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Continue Reading at Crumbscorkscrews →Chef's Notes
NotesHow much ice cream does the recipe make?
The recipe will make approximately 750ml of ice cream; approximately 10-12 two scoop servings.
What should I store the ice cream in?
You’ll need a container that will hold up to 1 litre of ice cream. A 1-litre click-side style container works really well, especially if churning by hand. I transfer my ice cream into these resuable ice cream tubs which fit perfectly in the freezer drawer.
Remember to keep the ice cream covered with a lid to prevent ice crystals.
How long will the ice cream keep for?
The Kit Kat ice cream will keep in the freezer for up to 3 months, but its best eaten within 1 month.
What if I don’t have an ice cream machine?
Don’t panic, you can still make this ice cream without a machine. Simply freeze the mixture for 90 minutes, then whisk it to break up any ice crystals. Return the to the freezer and repeat the process a further three times until the ice cream is smooth.
Frequently Asked Questions
Q: How much ice cream does the recipe make?
A: The recipe will make approximately 750ml of ice cream; approximately 10-12 two scoop servings.
Q: What should I store the ice cream in?
A: You'll need a container that will hold up to 1 litre of ice cream. A 1-litre click-side style container works really well, especially if churning by hand. I transfer my ice cream into these resuable ice cream tubs which fit perfectly in the freezer drawer. Remember to keep the ice cream covered with a lid to prevent ice crystals.
Q: How long will the ice cream keep for?
A: The Kit Kat ice cream will keep in the freezer for up to 3 months, but its best eaten within 1 month.
Q: What if I don't have an ice cream machine?
A: Don't panic, you can still make this ice cream without a machine. Simply freeze the mixture for 90 minutes, then whisk it to break up any ice crystals. Return the to the freezer and repeat the process a further three times until the ice cream is smooth.
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Reviews from the Original Source
Delicious! We had some Kit Kats on hand (okay stole some from the kids) and wanted to make a delicious ice cream and this hit the spot. We didn’t have castor sugar so substituted 125mL maple syrup instead (and used Milo instead of Ovaltine cause that’s the Aussie option). Such a tasty treat. The malted powder really tied it all together. Will definitely be saving this recipe!
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