Kit Kat Ice Cream

5 from 1 vote

Serves : servings

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!

Author: Lou Carruthers

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Prep Time 10

Freezing time 4

Total Time 10

Ingredients

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

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.
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.

Notes

How 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.

Nutrition

Serving: 1servingCalories: 227kcalCarbohydrates: 24gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 37mgSodium: 21mgPotassium: 78mgFiber: 0.1gSugar: 22gVitamin A: 476IUVitamin C: 0.5mgCalcium: 56mgIron: 0.1mg

DISCLAIMER

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.