Kit Kat Ice Cream recipe
Kit kat Ice Cream recipe, Yes today we are going to make this recipe. Good chocolate ice cream has a contrasting allure. It’s rich, cool, and creamy with dark roasted flavours only cocoa can impart. This chocolate ice cream is for the real die-hard Ice cream and Kit Kat lovers especially kids. It’s sweet and malty, with the tiniest bitter tones to balance that sweetness with the added taste of Kit Kat. Almost right in the middle between dark chocolate and milk, it’s the kind of chocolate ice cream that doesn’t leave you wishing there was more chocolate in the mix or less.
After tasting and testing several chocolate ice cream recipes, I can firmly say this is the best one I’ve tried yet. For starters, this ice cream’s base doesn’t require tempering eggs with hot cream, so it’s easier to make. This Eggless Ice cream doesn’t freeze up impossibly hard to scoop, thanks to a secret ingredient.
Why make ice cream at home when you can buy great ice cream in any shop? Well, The answer is…
First of all, for many of us, it’s very exciting to try something unique and special for kids and family members. Second, when you make your own ice cream you can create flavours you won’t find in the market. This special ice cream infused with the kid’s favourite Kit Kat chocolate, which you will not find in any shop.
All kids love Kit Kat and Ice cream So, I thought why not try kid’s both favourite things fuse together and we did that, and trust me the fusion of Kit Kat chocolate and Ice cream was so yummy and amazing. So I decided on this quick, easy, and mouth-watering recipe to share with you. Let’s start the recipe with very few ingredients…
Course: – Dessert
Prep Time: – 15 Minutes
Cooking time: – 0 Minutes
Total Time: – 15 Minutes
Servings: – 5 Peoples
Recipe Video:
Ingredients:
3 nos. – Kit Kat bars – 4 fingers bar (2 for mixing in Ice cream and 1 for garnishing)
250 gms – Whip cream
2-3 tablespoons – Condensed milk
50 gms – White Chocolate compound
3 tablespoons – Milk (boiled)
2 teaspoon – Chocolate syrup
3-4 drops – Vanilla extract
Method for preparing Kit Kat Ice cream with step by step photos:
1 – Take two Kit Kat chocolate packets each having four-finger bars in them.
2 – Beat and crush Kit Kat packets with the help of a rolling pin then add this crushed kit kat chocolate in a bowl and keep it aside.
3 – Pour whipping cream into a big mixing bowl. Whip the cream till it becomes fluffy with the help of a bitter or hand whisker.
4 – Take heat resistant bowl, add 2 tablespoons of condensed milk, add white Chocolate compound, and vanilla extract in it. Then add 2 tablespoons of very hot milk to it and mix well until all ingredients melt properly.
5 – Once the white chocolate compound melts completely and it gets cools up to room temperature then add this mixture to whipped cream and combine all gently.
6 – Further add crushed Kit Kat chocolate in whipped cream and mix well.
7 – Pour half of the Ice cream mixture into a container and level it.
8 – Now take the third Kit Kat chocolate packet and separate each bar and cut two bars into small pieces and spread it over the Ice cream, then spread 1 teaspoon chocolate syrup over it.
9 – At last pour the remaining half of the cream over it and then spread again toping with Kit Kat chocolate pieces and spread 1 teaspoon chocolate syrup and cover the lid. Keep this container in the freezer till well-set or for 5-6 hours for better results.
10 – After 6 hours remove this container from the freezer and here’s your Yummy Kit Kat chocolate Ice cream ready.
serve it as it is, and enjoy it.
Please try this recipe and share your comments with us.
Tips for Kit Kat Ice Cream:-
- If you are using regular chocolate then temper it before using.
- Fresh cream won’t work, we need full-fat whipping cream.
- Always use chilled cream for whipping, else it won’t whip perfectly.
- Before whipping the cream make sure the cream and the bowl is chilled. (Keep the bowl in the refrigerator for 30 minutes)
- Whip the cream till it forms stiff peaks, don’t overwhip else it might release butter.
Always remove excess chocolate from the moulds while coating them, else the chocolate ice cream won’t come out easily from the mould.
- You can add some cocoa powder to the whipping cream for an extra chocolate flavour.
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Thank you 🙏
Kit Kat Ice Cream recipe
Ingredients
- 3 nos. Kit Kat bars - 4 fingers bar (2 for mixing in Ice cream and 1 for garnishing)
- 250 grams Whip cream
- 2-3 tablespoon Condensed milk
- 50 grams White Chocolate compound
- 3 tablespoons Milk (boiled)
- 2 tablespoons Chocolate syrup
- 3-4 drops Vanilla extract
Instructions
- 1 - Take two Kit Kat chocolate packets each having four-finger bars in them.
- 2 - Beat and crush Kit Kat packets with the help of a rolling pin then add this crushed kit kat chocolate in a bowl and keep it aside.
- 3 - Pour whipping cream into a big mixing bowl. Whip the cream till it becomes fluffy with the help of a bitter or hand whisker.
- 4 - Take heat resistant bowl, add 2 tablespoons of condensed milk, add white Chocolate compound, and vanilla extract in it. Then add 2 tablespoons of very hot milk to it and mix well until all ingredients melt properly.
- 5 - Once the white chocolate compound melts completely and it gets cools up to room temperature then add this mixture to whipped cream and combine all gently.
- 6 - Further, add crushed Kit Kat chocolate in whipped cream and mix well.
- 7 - Pour half of the Ice cream mixture into a container and level it.
- 8 - Now take the third Kit Kat chocolate packet and separate each bar and cut two bars into small pieces and spread it over the Ice cream, then spread 1 teaspoon chocolate syrup over it.
- 9 - At last pour the remaining half of the Ice cream over it and then spread again toping with Kit Kat chocolate pieces and spread 1 teaspoon chocolate syrup and cover the lid. Keep this container in the freeze till well-set or for 5-6 hours for batter results.
- 10 - After 6 hours remove this container from the freezer and here's your Yummy Kit Kat chocolate Ice cream ready.serve it as it is, and enjoy it.
Notes
- If you are using regular chocolate then temper it before using.
- Fresh cream won’t work, we need full-fat whipping cream.
- Always use chilled cream for whipping, else it won't whip perfectly.
- Before whipping the cream make sure the cream and the bowl is chilled. (Keep the bowl in the refrigerator for 30 minutes)
- Whip the cream till it forms stiff peaks, don’t overwhip else it might release butter.
Always remove excess chocolate from the moulds while coating them, else the chocolate ice cream won't come out easily from the mould.
- You can add some cocoa powder to the whipping cream for an extra chocolate flavour.
Thank you 🙏
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