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. Top off with a drizzle of chocolate sauce for the perfect chocolate hit!. This recipe has instructions to make it with an ice cream maker or without!
Lou’s recipe overview
TASTE: Malty, chocolatey, Kit Kat heaven!
PROS: Smooth, creamy ice cream at home
CONS: Needing an ice-cream machine or patience to churn by han
If you’re looking for an ice cream recipe that ticks all the boxes – smooth, creamy, chocolatey and super easy to make then this Kit Kat ice cream is for you!
Hands up if you love ice cream? In fact is there anyone out there who doesn’t love ice cream?
I’m an absolute sucker for ice cream any time of year, and if you’ve been reading the blog for a while now you know how much I love a super easy no churn recipe, especially my strawberry cheesecake ice cream version.
But things have stepped up here, and that ice cream machine that’s been on my wish list for a very long time has arrived and it makes the most incredible ice cream. And this Kit Kat ice cream has been an absolute hit that I couldn’t wait to share it with you.
This is THAT ice cream that you can’t help but grab a spoon and take a scoop every time you walk past the freezer – I couldn’t keep myself away!
This is one amazing ice cream and you’re going to absolutely love it because…
- Smoothest and creamiest ice cream base you will ever try
- Tastes just like Kit Kat – that malty chocolate, wafer flavour
- Just a few simple ingredients and one bowl – saves on the washing up
- No ice cream machine needed – but I do love mine
Trust me, you owe it to yourself to whip up a batch of this ice cream right now!
DO I NEED AN ICE CREAM MACHINE? No you don’t! If you don’t have a machine you can make the ice cream by hand. Full details are in the post and recipe card.
Check out my shopping list for ingredients and equipment
This has to be one of the easiest and quickest to prepare ice cream recipes. Here’s everything you’ll need to make it…
- Full-fat milk
- Caster Sugar or Granulated Sugar – Either sugar works for this recipe, but I find caster sugar dissolves more easily and quickly into the milk
- Ovaltine or Horlicks – I prefer to use Ovaltine but both work, you’re looking for a slightly malty taste. Any other malt drinking powder, like Milo, would also work.
- Kit Kat Bars – I used 6 two-finger bars, so 12 Kit Kat fingers in total. If you can’t get hold of Kit Kats you can use store own-brand chocolate wafer biscuits instead
- Double Cream or Heavy Cream
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
The main equipment you’ll need here is the ice cream machine, but you can also churn the ice cream by hand. These are the exact tools I use in my kitchen…
- Sage Ice Cream Machine – Check out my alternative options below
- Mini Chopper – Alternatively you can just a food processor or crush the Kit Kat fingers in a freezer bag with a rolling pin
- Large mixing bowl
- Balloon Whisk
- Rubber spatula
- Large mixing bowl
- Digital Kitchen Scales
- Handheld mixer – If you are churning your ice cream by hand. This Breville version is my new favourite handheld mixer
- 1 Litre Container or Reusable ice cream tubs – I love these reusable containers; they’re perfect for storing ice cream in the freezer
What ice cream machine to use?
I love making no churn ice cream, purely for the fact that I don’t need to use a machine. But since investing in my Sage, I love that I can get super smooth and creamy ice cream in 30 minutes.
I did a lot of research before purchasing one that fitted my requirements; this BBC Good Food article was really handy. But here are some other options that friends and family use…
- Freeze-first – Pop the ice cream bowl in the freezer to chill before you churn. These can be the most cost effective and range from £30-£100. The Lakeland digital ice cream maker came highly recommended by family
- Self-freezing – This is what I have. I love my Sage ice cream machine. There’s no need to pre-freeze; add the ingredients and churn. The machine chills at the same time. Because of this they are most expensive £100-£500.
The Buffalo machine is highly recommended by my friend Lucy. And if you’re looking for a budget version, Amazon has a Springline machine for under £140
- Stand mixer attachments – If you’re looking to economise on space and have a stand mixer Smeg, Kenwood and KitchenAid all have a pre-freeze bowl attachment. They range in price from £75-140
How to make Kit Kat ice cream
Full measurements and instructions can be found on the recipe card
With just 5 simple steps, this Kit Kat ice cream is ready for the freezer in a matter of minutes! Here’s everything you need to do…
- Add the double cream and caster sugar into a large mixing bowl and gently whisk together until the sugar has all dissolved into the cream
- Add the full fat milk to the cream mixture and gently whisk together until combined
- Using a mini chopper crush the Kit Kat fingers until they form crumbs. Alternatively, add them to a food bag, seal and crush with a rolling pin
- Add the Ovaltine, crushed Kit Kats and vanilla extract to the mixture and stir everything together ensuring the mixture isn’t streaky
- Now you’re ready to churn…
How to churn the ice cream
TOP TIP: Don’t cut the calories! It might seem an easy recipe to make lower fat and lower calorie but ice cream needs a high fat content to give you a creamy texture that doesn’t get icy in the freezer. So stick with full fat milk and cream!
Whether you’re using an pre-freeze or self-freezing ice cream machine or churning by hand, here’s what you need to do…
Using an ice cream machine
- Pour the ice cream mixture into the ice cream machine bowl and churn according to the manufacturer’s instructions
- Add Kit Kat chunks about 5 minutes before the ice cream is ready or once the machine specifies to add in add-ins, depending on your machine
- If not serving straight away, when ready transfer the ice cream into a freezer-proof container, I like these reusable ice cream tubs, and freeze
- Pour the ice cream mixture into a large freezer proof container, I find a 1-litre click-side style container works best. Cover with a lid or clingfilm and place in the freezer.
- Freeze the mixture for 90 minutes, then take it out and whisk it well to break up any ice crystals. Return the ice cream to the freezer.
- Repeat the whisking process three times until the ice cream is smooth.
- Add Kit Kat chunks after the final whisk, stir through and return to the freezer
FAQs about Kit Kat ice cream
The recipe will make approximately 750ml of ice cream; approximately 10-12 two scoop servings.
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.
The Kit Kat ice cream will keep in the freezer for up to 3 months, but its best eaten within 1 month.
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.
More ice cream recipes to try
If you liked this Kit Kat ice cream recipe here are some other recipes that I think you’d enjoy…
Kit Kat Ice Cream
- 150 g Caster Sugar or Granulated Sugar
- 300 ml Double Cream or Heavy Cream
- 145 ml Full fat milk
- 2 tbsp Ovaltine or Malt Drink Powder
- 100 g Kit Kat Fingers approx. 10 fingers
- 1 tsp Vanilla Extract
- 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.300 ml Double Cream, 150 g Caster Sugar
- Add the full fat milk to the cream mixture and gently whisk together until combined.145 ml Full fat milk
- 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.100 g Kit Kat Fingers
- Add the Ovaltine, crushed Kit Kats and vanilla extract to the mixture and mixture everything together until well combined.2 tbsp Ovaltine, 1 tsp Vanilla Extract
- 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
- Remove the ice cream from the freezer and whisk the mixture well to break up any chunks or ice crystals. Return the ice cream to the freezer for a further 90 minutes and then repeat. Repeat the whisking process three times until the ice cream is smooth.
- Add Kit Kat chunks after the final whisk, stirring them through until well combined and return to the freezer. Allow the mixture to freeze for at least 3-4 hours or overnight.
- When you’re ready to serve, let the ice cream soften slightly for 10-15 minutes before scooping.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.